Title: Crab and Corn Soup
Categories: China, Seafood, Soups/stews, Archived
Yield: 7 Servings

16 oz Frozen Whole Corn
1 tb Cornstarch
1/4 c Water
3 cn (10 1/4 oz) Chicken
Broth
1 ts Ginger root
1/2 lb Fresh Crabmeat
1/3 c Minced Green Onions
1/2 ts Salt
1/8 ts White Pepper
1 ts Rice Vinegar

Position Knife Blade in Processor. Add Half Of Corn. Process Until Finely
Chopped. Add Remaining Corn. Stir Well & Set Aside. Combine Cornstarch &
Water in A Small Bowl; Stir Well & Set Aside. Combine Chicken Broth &
Ginger root in A Large Saucepan; Bring To A Boil. Add Corn, Cornstarch
Mixture, Crabmeat, Green Onions, Pepper & Rice Vinegar. Bring To A Boil.
Reduce Heat & Simmer Uncovered 3 Minutes. (Fat 0.6. Chol. 32.)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip