Chinese Corn And Crab Chowder Recipe

Name: Chinese Corn And Crab Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

813

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Chinese Corn And Crab Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese Corn And Crab Chowder

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