Chinese Corn And Crab Chowder

• 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

1. If using ears of corn, use a knife to remove the kernels, collecting any juices that are released; discard the cobs.
2. Place 2 cups of the corn kernels and 1 cup of the broth in a blender and puree until smooth.
3. Heat the oil in a soup pot over med-high heat.
4. Add the scallion whites and cook, stirring 1 minute.
5. 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. Decrease heat to med-low and simmer for 10 minutes.
7. In a small bowl, stir together the cornstarch and the water until the cornstarch is dissolved.
8. Slowly add the mixture to the soup and cook over med-high heat, stirring constantly, until the soup boils and thickens.
9. Decrease heat to med-low, add the crab, vinegar, and soy sauce; cook until the crab has heated through, about 1 minute.
10. Drizzle in the egg, stirring constantly, and cook for 1 minute more.
11. Season with salt and white pepper, to taste.
12. Serve garnished with scallion greens.
13. 340 calories per 2 cup serving.

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

Taken from www.food.com/recipe/chinese-corn-and-crab-chowder-485323 (may not work)