Chinese Crab and Corn Soup

• 16 ounces corn frozen, whole
• 1 tablespoon cornstarch
• 1/4 cup water
• 10 1/4 ounces chicken broth (3 cans)
• 1 teaspoon ginger root
• 1/2 pound crab meat fresh
• 13 cup scallions, spring or green onions minced
• 1/2 teaspoon salt
• 18 teaspoon white pepper
• 1 teaspoon rice vinegar

1. Position knife blade in processor.
2. Add half of corn; process until finely chopped.
3. Add remaining corn.
4. stir well and set aside.
5. Combine cornstarch and water in a small bowl; stir well and set aside.
6. Combine chicken broth and gingerroot in a large saucepan; bring to a boil.
7. Add corn, cornstarch mixture, crabmeat, green onions, pepper and rice vinegar.
8. Bring to a boil.
9. Reduce heat and simmer uncovered for 3 minutes.

corn frozen, cornstarch, water, chicken broth, ginger root, crab meat, scallions, salt, white pepper, rice vinegar

Taken from recipeland.com/recipe/v/chinese-crab-corn-soup-42877 (may not work)