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CHINESE CRAB & CORN SOUP

Category:    Chinese, Soups, Seafood, Desserts
Yield:7 servings
 
      1    (16 Oz.) Pkg. Frozen Whole          1 ts Gingerroot
           Corn                              1/2 lb Fresh Crabmeat
      1 tb Cornstarch                        1/3 c  Minced Green Onions
    1/4 c  Water                             1/2 ts Salt
      3 cn (10 1/4 Oz.) Chicken              1/8 ts White Pepper
           Broth                               1 ts Rice Vinegar
 
  Position Knife Blade in Processor.  Add Half Of Corn. Process Until Finely
  Chopped. Add Remaining Corn. Stir Well & Set Aside.
   Combine Cornstarch & Water in A Small Bowl; Stir Well & Set Aside. Combine
  Chicken Broth & Gingerroot in A Large Saucepan; Bring To A Boil. Add Corn,
  Cornstarch Mixture, Creabmeat, Green Onions, Pepper & Rice Vinegar. Bring
  To A Boil.  Reduce Heat & Simmer Uncovered 3 Min.
   (Fat 0.6. Chol. 32.)
 

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