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Crab & Corn Soup
A delicious soup that is perfect for any occasion
INGREDIENTS
- 3-3/4 C. chicken stock
- 1 small piece gingerroot, peeled
- 2 t. light soy sauce
- 1 T. dry sherry
- 1 (15-oz.) can creamed corn
- salt and pepper to taste
- 2 t. cornstarch
- 2 T. water
- 4 ozs. crabmeat
- 2 eggs, beaten
- 2 green onions, finely sliced, to garnish
DIRECTIONS
- In a large saucepan, combine stock and gingerroot. Simmer 15 minutes.
- Remove gingerroot and stir in soy sauce, sherry, and creamed corn. Season with salt and pepper. Simmer 5 minutes.
- In a small bowl, blend cornstarch and water. Stir into stock mixture.
- Stir in crabmeat and heat until mixture thickens.
- Bring mixture to a slow simmer and slowly pour in beaten eggs in a thin stream, stirring constantly. Do not allow soup to boil.
- Garnish with sliced green onions.
Makes 4-6 servings.