Chinese Corn and Crab Chowder |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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In ' Comfort Food Fix' by Ellie Krieger Ingredients:
6 ears sweet corn (or 4 cups frozen corn kernels, thawed) |
6 cups low sodium chicken broth |
1 tablespoon canola oil |
2 scallions, finely sliced, white and green parts separated |
1 tablespoon grated fresh ginger |
2 tablespoons chinese wine or 2 tablespoons dry sherry |
2 tablespoons cornstarch |
2 tablespoons cold water |
8 ounces lump crabmeat, drained and picked over for shells and cartilage |
2 teaspoons rice vinegar |
1 tablespoon low sodium soy sauce |
1 large egg, lightly beaten |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
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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