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Crab And Sweet Corn Soup

Serves: 8
Total Calories: 520


2 slices ginger root green, 1/4 -inch thick
1 chicken bouillon
1 1/2 quarts chicken broth (your own or canned)
2 cups corn fresh, canned or frozen sweet
1 cup crab meat drained, flaked, cartilage removed
2 tablespoons cornstarch
2 tablespoons sherry
Salt and freshly ground pepper to taste
2 tablespoons ham thinly shredded, boiled
2 tablespoons chives minced fresh


Add slices of ginger root and chicken bouillon cube to broth in large saucepan. Bring to boil simmer 10 minutes. Chop corn in blender or food processor. Add corn to broth, bring to boil and simmer 10 minutes. Add crab, cornstarch dissolved in sherry and simmer, stirring until thickened, about 10 minutes. Season with salt and pepper to taste. Remove ginger root. Serve in individual hot bowls and sprinkle with ham and chives.

Nutritional Facts:

Serves: 8
Total Calories: 520
Calories from Fat: 47

This Crab And Sweet Corn Soup recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.

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