Ingredients
-
6
-
6
-
1
-
2
-
1
-
2
-
2
-
2
-
8
-
2
-
-
-
-
-
Directions
Chinese Corn and Crab Chowder, In ‘ Comfort Food Fix’ by Ellie Krieger, My first Ellie Krieger recipe and it was fantastic! I was worried it wouldn’t go over well with my family but they loved it, had seconds and licked their bowls clean. I followed the recipe to the dot and ate the serving size and it was very filling. Will make again!, In ‘ Comfort Food Fix’ by Ellie Krieger
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Steps
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1
Done
|
If Using Ears of Corn, Use a Knife to Remove the Kernels, Collecting Any Juices That Are Released; Discard the Cobs. |
|
2
Done
|
Place 2 Cups of the Corn Kernels and 1 Cup of the Broth in a Blender and Puree Until Smooth. |
|
3
Done
|
Heat the Oil in a Soup Pot Over Med-High Heat. |
|
4
Done
|
Add the Scallion Whites and Cook, Stirring 1 Minute. |
|
5
Done
|
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
Done
|
Decrease Heat to Med-Low and Simmer For 10 Minutes. |
|
7
Done
|
in a Small Bowl, Stir Together the Cornstarch and the Water Until the Cornstarch Is Dissolved. |
|
8
Done
|
Slowly Add the Mixture to the Soup and Cook Over Med-High Heat, Stirring Constantly, Until the Soup Boils and Thickens. |
|
9
Done
|
Decrease Heat to Med-Low, Add the Crab, Vinegar, and Soy Sauce; Cook Until the Crab Has Heated Through, About 1 Minute. |
|
10
Done
|
Drizzle in the Egg, Stirring Constantly, and Cook For 1 Minute More. |
