Creamy Corn and Crab Soup

Save time by using canned chicken stock 
and a 16-ounce can of corn, drained.

• 3 1⁄2 cups chicken stock
• 1 1⁄2 cups fresh corn kernels
• 2-3 slices fresh ginger root
• 1 T. sake (Japanese rice wine) (optional)
• 2 tsp. sugar
• 1⁄2 tsp. salt
• 1⁄2 tsp. white pepper
• 3 T. cornstarch
• 1⁄4 c. water
• 2 1⁄2 oz. flaked crabmeat
• 1 egg white, slightly beaten
• 2 green onions, thinly sliced 

Place stock, corn, and ginger in the 3-quart saucepan; cover and
place over medium heat. When steam escapes, reduce heat to low.
Cook 5 minutes. Discard ginger slices and strain stock mixture into
the 3-quart mixing bowl. 

Place 1/2 cup of stock and the corn into a blender or food 
processor. Pulse 5 seconds. Pour mixture into a fine sieve; using 
a wooden spoon, push mixture through sieve. 

Return corn mixture and stock to saucepan. Place over medium
heat and stir in sake, if desired, and sugar, salt, and pepper; cover.
Combine cornstarch and water. When stock begins to bubble, stir
cornstarch mixture into stock and stir continuously for 1 minute
while soup thickens. Reduce heat to low. Stir in crabmeat. Remove
saucepan from heat and slowly add beaten egg white, stirring 
constantly in a circular motion. Garnish with sliced green onions
and serve hot. Serves 8. 

3-quart Saucepan with Lid
3-quart Mixing Bowl

Nutritional information 
per serving
Calories 70 cal
Protein 5.6 g
Carbohydrates 8.4 g
Fiber 1.3 g
Potassium 224 mg
Sodium 448 mg
Fat (25% calories from fat) 1 g
Cholesterol 7 mg