Cream Corn and Crab Soup
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
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
directions
- 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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