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.
|Total Fat||2.5 g|
|Saturated Fat||0 g|
Asian Shrimp Soup
This earthy Asian soup is perfect to warm you up on a cold day and canola oil's light taste wont interfere with the soups layered flavors. Add red pepper flakes if you like more heat!
Creamy Chicken Meatball Alphabet Soup
This soup makes a great, stick-to-your-ribs lunch! Making your own soup allows you to experiment with flavors and tailor the ingredients to your familys likes.
Curried Corn and Pepper Chowder
When fresh corn is available, use about 3 cobs in place of frozen corn; cook and then cut the kernels from the cobs. Roasted corn is especially tasty. For a spicier soup, stir in a pinch of cayenne pepper or red pepper flakes along with the black pepper. The neutral taste of canola oil allows the vibrant flavors in this main course soup to shine.