G came back from the store this morning bringing a few cans of lump crab meat. He saw a hot crab dip recipe on Food Network last night and was excited to try it with the bag of rye crisps he’s had lying around for weeks. He was about to mix the ingredients up in a bowl when he browsed through his hastily-written recipe notes again and realized he opened a can too many of the crab meat than what he needed. So, instead of letting the almost-one-cup amount go to waste, I decided to whip up a delicious crab and corn soup for myself. With the crab meat all ready to go and no shells to pick, this creamy and tasty soup took less than twenty minutes to pull together.
Crab and Corn Soup
- 4 cups chicken broth
- 1 tablespoon seafood base
- 1 cup crab meat flaked
- 1 cup corn kernels
- 1/4 cup imitation crab chopped
- salt and pepper to taste
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 egg
- green onions chopped
- In a pot over medium heat, combine chicken broth and seafood base and bring to a boil, stirring until seafood base is dissolved.
- Add crab meat, corn and imitation crab. Continue to cook for about 1 to 2 minutes. Season with salt and pepper to taste.
- In a bowl, combine cornstarch and water and stir until cornstarch is dissolved and mixture is smooth. Lower heat and add cornstarch mixture, whisking vigorously to prevent lumps. Return to a boil for about 1 to 2 minutes, stirring regularly.
- Break the egg into the pot and with a fork, stir until egg is dispersed. Continue to cook for 1 minute or until egg is set. Ladle soup into bowls and garnish with green onions. Serve hot.