Creamy Crab and Corn Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- salt and pepper to taste
- 2 large eggs
- 2 cups (1 lb) good quality imitation crab meat flaked or chopped
- 1 1/2 cups whole sweet corn kernels (fresh or frozen)
- 2 quarts water (8 cups)
- 1 bouillon cube (i use shrimp flavor)
- 1 can (12 oz) evaporated milk or 1 1/2 cups regular milk
- 1/2 cups chopped green onions
- 2 tbsp cornstarch dissolved in 1/4 cup water
- Carbohydrate 0.680416666666667 g
- Cholesterol 141 mg
- Fat 3.32083333333333 g
- Fiber 0.2625 g
- Protein 4.32833333333333 g
- Saturated Fat 1.0342 g
- Serving Size 1 1 -8 serving (41g)
- Sodium 59.2467621527778 mg
- Sugar 0.417916666666667 g
- Trans Fat 0.558066666666666 g
- Calories 50 calories
Fill cooking pot with 8 cups cold tap water. Add the crab meat, corn, and bouillon cube.Place pot on the stove and cover, then turn on heat to high and bring to a boil. As soon as it starts boiling, remove lid and lower heat to medium low and simmer for 15 minutes, stirring occasionally.Add the milk into the pot and stir.Let it simmer for a couple of minutes.Crack eggs into a bowl and beat lightly using a whisk or fork.Drizzle beaten eggs slowly into the pot, allowing it to cook a little, then stir to disperse. Add dissolved cornstarch and cook for about a minute, stirring constantly to prevent lumps.Turn off heat add chopped green onions. Also, add salt and pepper to taste if desired. Stir and allow to sit for a minute or two before serving.Scoop into individual soup bowls and serve hot.
