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Chinese Crab and Corn Soup

 

Chinese Crab and Corn Soup recipe
115

Yield

4

servings

Prep

25

min

Cook

3

min

Ready

30

min

Low Fat, Low in Saturated Fat, Trans-fat Free
 

Ingredients

16 ounces corn
frozen, whole
1 tablespoon cornstarch
¼ cup water
10 ¼ ounces chicken broth
(3 cans)
1 teaspoon ginger root
*
½ pound crab meat
fresh
cup scallions, spring or green onions
minced
½ teaspoon salt
teaspoon white pepper
*
1 teaspoon 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

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Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 9015% of calories 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?

 

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