| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
St. Louis |
|
6 |
Servings |
INGREDIENTS
| 4 |
c |
Plus 2 T Low-Fat; Low-Salt Chicken Stock |
| 1/2 |
ts |
Sesame Oil |
| 1/2 |
lb |
Lump Crabmeat; Picked Clean |
| 1 |
c |
Fresh Or Thawed Frozen Corn Kernels |
| 1/4 |
c |
1% Low-Fat Milk |
|
|
Salt And Freshly Ground Pepper; To Taste |
| 1 |
tb |
Cornstarch |
| 2 |
|
Egg White; Lightly Beaten |
| 2 |
|
Green Onions; Thin-Sliced On Bias |
INSTRUCTIONS
In a large stockpot, bring 4 cups chicken stock to boil. Add sesame oil,
crab meat, corn, and milk. Reduce heat and simmer for 10 minutes. Season
with salt and pepper. Dissolve cornstarch in remaining 2 T of chicken
stock. Whisk cornstarch mixture into soup to thicken slightly. Slowly pour
egg whites into chowder. Egg whites will immediately coagulate into
"ribbons." Stir gently to distribute ribbons throughout soup. Simmer gently
for an additional 30 seconds. Divide among 6 soup plates, and sprinkle with
green onions.
Shared by Jill Proehl, REG 2, St. Louis, MO
Recipe by: Shape Cooks, Spring 1998
Posted to MC-Recipe Digest by Jill Proehl <jpxtwo@swbell.net> on Feb 24,
1998
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”