Crab and Corn Soup

Crab and Corn Soup

Crab and Corn Soup

How to make Crab and Corn Soup:

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

2 eggs

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.

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