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Cream Corn and Crab Soup
At a Glance
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Servings
- 4 serving(s)
Categories
- Soup
- Chinese
- Simmered
- Easy
- Crab
Allergens
- Crustacean shellfish
- Egg
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Calories
141.5
per serving
566 for selected servings
Fat
3.6g
per serving
14.4g for selected servings
Sugar
2g
per serving
8g for selected servings
Protein
19.7g
per serving
78.8g for selected servings
Carbohydrates
5.7g
per serving
22.8g for selected servings
Make and share this Cream Corn and Crab Soup recipe from Food.com.
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Equipment
Large stockpot, Whisk
Ingredients
- 6 cups chicken broth
- 2 cream-style corn, 16oz can
- 1/2 cup water chestnut, small cube
- salt
- white pepper
- sugar
- cornstarch roux
- 1 egg, beaten
- 8 ounces crabmeat
- 2 green onions, finely minced
Instructions
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.
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