Chinese Corn and Crab Chowder

May 18, 2023May 18, 20230 15
Chinese Corn and Crab Chowder - A hearty mix of crabmeat and corn in a fragrant broth
in Soup

Prep

35 min

Cook

15 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
6
Calories
184
Sugar
6g
Fat
5g
Chinese Corn and Crab Chowder is a classic staple of Chinese cuisine. This hearty soup is made with sweet corn and fresh crabmeat simmered together in a fragrant chicken broth. With the addition of ginger and rice vinegar, this soup packs plenty of interesting flavors. Whether you’re looking for a wholesome meal during the colder months or a filling comfort food, this recipe will satisfy any appetite.

Instructions

1.Cut corn kernels off cobs. Discard cobs.
2.Puree 3 cups corn kernels in a blender with 2 cups chicken broth until smooth.
3.Heat oil in a large saucepan or Dutch oven over medium-high heat. Add white scallion parts and ginger and stir-fry for 30 seconds or until fragrant.
4.Add the pureed corn mixture and remaining 4 cups of chicken broth, Chinese wine, vinegar, soy sauce, salt, and white pepper. Bring to a boil.
5.In a small bowl, mix cornstarch and cold water with a fork until smooth. Stir this mixture into the soup.
6.Bring the soup back to a boil, then reduce the heat to low and let it simmer for 3 minutes.
7.Add the remaining corn kernels and crabmeat. Stir the soup in a circular motion as you slowly drizzle in the beaten egg. Continue to stir for 20-30 seconds to create egg ribbons in the soup.

PROS

This soup is a hearty comfort food with a unique blend of sweet corn and fragrant crabmeat.
It’s also relatively low-calorie and contains minimal processed ingredients.

The soup is also a good source of lean protein (crabmeat) and Vitamin C (from the sweet corn).

CONS

The recipe requires a bit of prep work (cutting corn off the cob and preparing the crabmeat), which can be time-consuming.

While crabmeat is relatively low in saturated fat, it is quite high in cholesterol.
Therefore, individuals with high cholesterol should enjoy this soup in moderation.

HEALTH & BENEFITS

In addition to being a good source of lean protein and Vitamin C, corn is also high in fiber and antioxidants.
Crabmeat is also packed with beneficial nutrients such as Omega-3 fatty acids, Vitamin B12, and Selenium.

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