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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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CORN CHOWDER WITH CRAB This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor Estate in Grapevine, Texas in 1996. Ingredients:
4 cups chicken stock |
2 cups creamed corn |
1 cup corn kernels |
1 cup crab flaked |
1 tablespoon corn starch |
2 eggs |
1/4 cup green onion thinly sliced |
Directions:
1. Break eggs into a bowl and whisk with fork.
2. Bring stock to boil then add creamed corn, corn kernels and crab then return to a boil.
3. Mix cornstarch with a bit of cold water and add gradually to soup to thicken.
4. Dribble eggs into soup in thin stream while stirring constantly to produce egg threads.
5. Serve garnished with green onion.
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