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Chinese Corn and Crab Chowder

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“In ' Comfort Food Fix' by Ellie Krieger”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. If using ears of corn, use a knife to remove the kernels, collecting any juices that are released; discard the cobs.
  2. Place 2 cups of the corn kernels and 1 cup of the broth in a blender and puree until smooth.
  3. Heat the oil in a soup pot over med-high heat.
  4. Add the scallion whites and cook, stirring 1 minute.
  5. Stir in the ginger and add the remaining 5 cups broth, the remaining corn kernels with any juices, the pureed corn mixture, and the cooking wine; bring to a boil.
  6. Decrease heat to med-low and simmer for 10 minutes.
  7. In a small bowl, stir together the cornstarch and the water until the cornstarch is dissolved.
  8. Slowly add the mixture to the soup and cook over med-high heat, stirring constantly, until the soup boils and thickens.
  9. Decrease heat to med-low, add the crab, vinegar, and soy sauce; cook until the crab has heated through, about 1 minute.
  10. Drizzle in the egg, stirring constantly, and cook for 1 minute more.
  11. Season with salt and white pepper, to taste.
  12. Serve garnished with scallion greens.
  13. 340 calories per 2 cup serving.

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