Chinese Corn and Crab Chowder

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If using ears of corn, use a knife to remove the kernels, collecting any juices that are released; discard the cobs.
  • Place 2 cups of the corn kernels and 1 cup of the broth in a blender and puree until smooth.
  • Heat the oil in a soup pot over med-high heat.
  • Add the scallion whites and cook, stirring 1 minute.
  • Stir in the ginger and add the remaining 5 cups broth, the remaining corn kernels with any juices, the pureed corn mixture, and the cooking wine; bring to a boil.
  • Decrease heat to med-low and simmer for 10 minutes.
  • In a small bowl, stir together the cornstarch and the water until the cornstarch is dissolved.
  • Slowly add the mixture to the soup and cook over med-high heat, stirring constantly, until the soup boils and thickens.
  • Decrease heat to med-low, add the crab, vinegar, and soy sauce; cook until the crab has heated through, about 1 minute.
  • Drizzle in the egg, stirring constantly, and cook for 1 minute more.
  • Season with salt and white pepper, to taste.
  • Serve garnished with scallion greens.
  • 340 calories per 2 cup serving.
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