Chinese Corn And Crab Chowder

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In ' comfort food fix' by ellie krieger

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Steps

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

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Discard the cobs.

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

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

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Add the scallion whites and cook , stirring 1 minute.

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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.

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Bring to a boil.

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

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

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

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Decrease heat to med-low , add the crab , vinegar , and soy sauce.

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Cook until the crab has heated through , about 1 minute.

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

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Season with salt and white pepper , to ta.

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Ingredients

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sweet corn, low sodium chicken broth, canola oil, scallions, fresh ginger, chinese wine, cornstarch, cold water, lump crabmeat, rice vinegar, low sodium soy sauce, egg, salt, white pepper