Prep 10 mins
Cook 20 mins
Serve on Chinese New Year dinner.
- 6 cups chicken broth
- 2 cream-style corn, 16oz can
- 1⁄2 cup water chestnut, small cube
- white pepper
- cornstarch roux
- 1 egg, beaten
- 8 ounces crabmeat
- 2 green onions, finely minced
- In a large stockpot add broth and corn and bring to a simmer. After 5 minutes of simmer add water chestnut, salt, pepper and sugar to taste. Simmer for 5 minutes longer. Thicken with roux and simmer to 2 minutes. Add in the beaten egg and whisk around with the heat turn off. Blend in the crab meat and top with minced green onion before serving.