Creamy Corn Soup with Crabmeat

Utensil: 
Blender
3 Qt./2.8 L Sauce Pan with Cover
3 Piece Mixing Bowl Set
Rate Recipe: 
Contributed By: 
The Saladmaster Guide to Healthy and Nutritious Cooking Cookbook

Ingredients

3 12
cups
chicken or vegetable stock, low-fat, low-sodium
(840
mL)
1 12
cups
corn kernels, fresh or frozen
(225
g)
2 14
inch
ginger, peeled and sliced
(40
g)
1
tablespoon
sake, optional
(15
mL)
12
teaspoon
sugar
(2.5
mL)
14
teaspoon
salt
(1.25
mL)
dash
pepper, freshly ground
2
tablespoons
cornstarch
(30
mL)
14
cup
water
(60
mL)
6
ounces
crabmeat, chopped or flaked
(170
g)
1
egg white, slightly beaten
(60
mL)
2
scallions, thinly sliced
Directions: 
  1. In sauce pan over medium heat, combine chicken stock, corn, and ginger. Cover and cook until Vapo-Valve™ clicks, reduce heat to low and cook 5 minutes.
  2. Discard ginger slices. Strain mixture into medium bowl.
  3. Purée corn and 12 cup soup stock in electric food processor or blender until smooth. Using back of wooden spoon, press corn purée through fine sieve. Discard remaining corn pulp. Return corn and stock mixture to saucepan over medium heat.
  4. In small bowl, combine cornstarch and water. Stir into soup and cook for 1 minute, stirring until soup thickens.
  5. Stir in sake, sugar, salt and pepper and bring to a low simmer.
  6. Reduce heat to low and stir in crabmeat and heat through. Remove from heat and slowly add beaten egg white stirring constantly in circular motion. Stir in scallions. Serve hot.
Nutritional Information per Serving
Calories: 
71
Total Fat: 
1g
Saturated Fat: 
0g
Cholesterol: 
13mg
Sodium: 
250mg
Total Carbs: 
10g
Dietary Fiber: 
1g
Sugar: 
1g
Protein: 
7g

Directions

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