Corn and Crab Soup
Use canned corn when corn is not in season. A satisfying soup for lunch.
- 2 tsp canola oil 10 mL
- 1 tsp minced ginger 5 mL
- kernels from 1 ear of fresh corn
- 6 cups low sodium chicken broth 1.5 L
- 1 can (12 oz/341 mL) cream-style corn
- 1/3 cup cooked crab meat 75 mL
- 1/4 cup cornstarch dissolved in 1/4 cup water 60 mL
- 2 Tbsp chopped green onion 30 mL
- 3 egg whites, slightly beaten
- 1/2 tsp salt or to taste 2 mL
- 1/4 tsp ground white pepper or to taste 1 mL
- 1. In a stock pot, heat oil over medium-high heat. Add ginger and stir-fry until fragrant, about 30 seconds. Add corn kernels and sauté until slightly browned and softened, about 2 minutes. Add stock and bring to a boil. Add cream corn and salt to taste.
- 2. Bring to a second boil. Add crab meat and then stir in dissolved cornstarch to boiling soup. Cook until soup thickens. Reduce heat to low. Stirring in 1 direction, mix in egg mixture. Cook 1 minute. Garnish soup with green onion.
|Gras saturés||0 g|
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