Chinese Corn And Crab Chowder

1. 1

   If using ears of corn, use a knife to remove the kernels, collecting any juices that are released; discard the cobs.

2. 2

   Place 2 cups of the corn kernels and 1 cup of the broth in a blender and puree until smooth.

3. 3

   Heat the oil in a soup pot over med-high heat.

4. 4

   Add the scallion whites and cook, stirring 1 minute.

5. 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. 6

   Decrease heat to med-low and simmer for 10 minutes.

7. 7

   In a small bowl, stir together the cornstarch and the water until the cornstarch is dissolved.

8. 8

   Slowly add the mixture to the soup and cook over med-high heat, stirring constantly, until the soup boils and thickens.

9. 9

   Decrease heat to med-low, add the crab, vinegar, and soy sauce; cook until the crab has heated through, about 1 minute.

10. 10

    Drizzle in the egg, stirring constantly, and cook for 1 minute more.

11. 11

    Season with salt and white pepper, to taste.

12. 12

    Serve garnished with scallion greens.

13. 13

    340 calories per 2 cup serving.

* Per serving · 4 servings · Values may vary.