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Easy Crabmeat and Corn Soup

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“When i was younger, my favorite restaurant in Tulsa was Peking Garden. One of my favorites menu items they had was Crabmeat corn soup. Unfortunatly, the place went out of business and i was pretty bummed. Years later, i came across this recipe. It's not quite the same, but its pretty darn close!”
READY IN:
17mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (10 ounce) can creamed corn
  • 1 14 cups chicken broth
  • 2 teaspoons soy sauce
  • 14 teaspoon pepper
  • 6 ounces crabmeat, shredded (immitation crab works fine, too)
  • 2 egg whites, beaten

Directions

  1. Mix together first 4 ingredients and bring to a boil.
  2. Stir in crabmeat and lower the heat to a simmer. Add more chicken broth if necessary.
  3. Remove from heat and stir in egg whites. Make sure the soup is hot enough to cook the egg whites through.
  4. Serve!

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