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Corn and Crab Soup

Corn and Crab Soup
PREP TIME
10 min
COOK TIME
25 min
YIELDS
4 servings

Courtesy of the Ain family.

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Ingredients

5
cobs corn, shucked; 1 steamed for garnish, set aside
4
cups chicken broth
8
oz imitation crab meat, chopped
2
Tbsp cornstarch
2
Tbsp water
2
Tbsp soy sauce
2
egg whites, beaten
¾
tsp sesame oil
¼
tsp chili oil or red pepper flakes
Salt and pepper
1
cob corn, steamed and kernels cut off
½
red pepper, diced
Chopped fresh chives or cilantro
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Directions

Step 1

Using a chef’s knife, cut kernels of corn off cob; set aside.

Step 2

In a large soup pot, bring broth and corn kernels to a boil. Using an immersion blender; puree soup.

Step 3

Add crab meat and simmer; covered for about 5 minutes. Whisk cornstarch into water and stir into simmering soup. Stir in soy sauce and simmer, stirring occasionally for about 5 minutes or until thickened.

Step 4

Add egg whites in a thin steady stream, stirring gently to break into shreds. Stir in sesame and chili oils; let cook for about 5 minutes for flavours to marry. Season to taste with salt and pepper.

Step 5

Ladle soup in bowls and garnish with steamed corn kernels, pepper, and chives.

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My rating for Corn and Crab Soup
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