Crab and Corn Soup, a delicious soup that is perfect for anything from a summer lunch to a dinner party starter!
This creamy soup is fast, easy and very tasty. Corn really stars in this delectable recipe, and crab meat makes it a little more special. It will get high marks from both busy cooks and lovers of flavorful homemade food.
3 1/2 cups chicken stock
1 tablespoon Chinese cooking wine
1 can (14.75 oz) cream-style corn
1/4 cup cornstarch, dissolved in
2 teaspoons dark soy sauce
1/4 cup water
1 cup chopped kani (crab sticks), plus extra for garnish
chopped green onions for garnish
salt and pepper to taste
1. In a stock pot, bring chicken stock to a boil. Add the cream-style corn, cooking wine and soy sauce. Mix well and let simmer for 8 minutes.
2. Add dissolved cornstarch and continue to simmer for 2 to 3 minutes, until the soup is thick.
3. Add the eggs one at a time and mix well. Add the kani and season with salt and pepper. Continue to cook for a minute until the eggs have set.
4. Garnish with chopped kani and green onions.