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Chinese Crab & Corn Soup

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Chinese Crab and Corn Soup recipe

YIELD

4 servings

PREP

25 min

COOK

3 min

READY

30 min

Ingredients

16 462.4
OUNCES ML/G CORN
frozen, whole
1 15
TABLESPOON ML CORNSTARCH
¼ 59
CUP ML WATER
10 ¼ 296.2
OUNCES ML/G CHICKEN BROTH
(3 cans)
1 5
TEASPOON ML GINGER ROOT
½ 226.8
POUND G CRAB MEAT
fresh
79
½ 2.5
TEASPOON ML SALT
0.6
TEASPOON ML WHITE PEPPER
1 5
TEASPOON ML RICE VINEGAR

Directions

Position knife blade in processor.

Add half of corn; process until finely chopped.

Add remaining corn. stir well and set aside.

Combine cornstarch and water in a small bowl; stir well and set aside.

Combine chicken broth and gingerroot in a large saucepan; bring to a boil.

Add corn, cornstarch mixture, crabmeat, green onions, pepper and rice vinegar.

Bring to a boil.

Reduce heat and simmer uncovered for 3 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 90 15% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 347mg 14%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 19g
Vitamin A 3% Vitamin C 8%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free
 

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