Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chinese Crab And Corn Soup
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- #59098
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 package (16 ounce size) frozen whole corn
1 tablespoon cornstarch
1/4 cup water
3 cans (10.25 ounce size) chicken broth
1 teaspoon ginger root
1/2 pound fresh crab meat
1/3 cup minced green onions
1/2 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon rice vinegar
directions
Position knife blade in food processor. Add half of corn. Process until finely chopped. Add remaining corn. Stir well and set aside.
Combine cornstarch and water in a small bowl. Stir well and set aside.
Combine chicken broth and ginger root in a large saucepan. Bring to a boil. Add corn, cornstarch mixture, crab meat, green onions, pepper and rice vinegar. Bring to a boil.
Reduce heat and simmer uncovered 3 minutes.
added by
bbqbabe
nutrition data
Nutritional data has not been calculated yet.
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