Chinese Corn And Crab Chowder - cooking recipe

Ingredients

6 ears sweet corn (or 4 cups frozen corn kernels, thawed)
6 cups low sodium chicken broth
1 tablespoon canola oil
2 scallions, finely sliced, white and green parts separated
1 tablespoon grated fresh ginger
2 tablespoons Chinese wine or 2 tablespoons dry sherry
2 tablespoons cornstarch
2 tablespoons cold water
8 ounces lump crabmeat, drained and picked over for shells and cartilage
2 teaspoons rice vinegar
1 tablespoon low sodium soy sauce
1 large egg, lightly beaten
1/2 teaspoon salt
1/8 teaspoon white pepper

Preparation

If using ears of corn, use a knife to remove the kernels, collecting any juices that are released; discard the cobs.
Place 2 cups of the corn kernels and 1 cup of the broth in a blender and puree until smooth.
Heat the oil in a soup pot over med-high heat.
Add the scallion whites and cook, stirring 1 minute.
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.
Decrease heat to med-low and simmer for 10 minutes.
In a small bowl, stir together the cornstarch and the water until the cornstarch is dissolved.
Slowly add the mixture to the soup and cook over med-high heat, stirring constantly, until the soup boils and thickens.
Decrease heat to med-low, add the crab, vinegar, and soy sauce; cook until the crab has heated through, about 1 minute.
Drizzle in the egg, stirring constantly, and cook for 1 minute more.
Season with salt and white pepper, to taste.
Serve garnished with scallion greens.
340 calories per 2 cup serving.