Easy Crabmeat and Corn Soup |
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Prep Time: 2 Minutes Cook Time: 13 Minutes |
Ready In: 15 Minutes Servings: 4 |
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When i was younger, my favorite restaurant in Tulsa was Peking Garden. One of my favorites menu items they had was Crabmeat corn soup. Unfortunatly, the place went out of business and i was pretty bummed. Years later, i came across this recipe. It's not quite the same, but its pretty darn close! Ingredients:
1 (10 ounce) can creamed corn |
1 1/4 cups chicken broth |
2 teaspoons soy sauce |
1/4 teaspoon pepper |
6 ounces crabmeat, shredded (immitation crab works fine, too) |
2 egg whites, beaten |
Directions:
1. Mix together first 4 ingredients and bring to a boil.
2. Stir in crabmeat and lower the heat to a simmer. Add more chicken broth if necessary.
3. Remove from heat and stir in egg whites. Make sure the soup is hot enough to cook the egg whites through.
4. Serve!
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