Name: Crab and Corn Soup
Ingredients: 16 oz Frozen Whole Corn; 1 tb Cornstarch; 1/4 c Water; 3 cn (10 1/4 oz) Chicken; Broth; 1 ts Ginger root; 1/2 lb Fresh Crabmeat; 1/3 c Minced Green Onions; 1/2 ts Salt; 1/8 ts White Pepper; 1 ts Rice Vinegar

Just because we have ridden in a car doesn’t mean that we are qualified to drive a car. In a sense, we have been passengers in the car of our parents’ faith… But just because we have seen their faith in action doesn’t automatically mean that we have the same faith. You see, salvation is a matter of your heart, not your parents’ hearts. You must have faith. You must believe. Don’t miss those important words in Romans 10:9: “believe in your heart.”

Karl Graustein

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats		China, Seafood, Soups/stews, Archived	7	Servings

INGREDIENTS

16	oz	Frozen Whole Corn
1	tb	Cornstarch
1/4	c	Water
3	cn	(10 1/4 oz) Chicken
		Broth
1	ts	Ginger root
1/2	lb	Fresh Crabmeat
1/3	c	Minced Green Onions
1/2	ts	Salt
1/8	ts	White Pepper
1	ts	Rice Vinegar

INSTRUCTIONS

Position Knife Blade in Processor.  Add Half Of Corn. Process Until Finely
Chopped. Add Remaining Corn. Stir Well & Set Aside. Combine Cornstarch &
Water in A Small Bowl; Stir Well & Set Aside. Combine Chicken Broth &
Ginger root in A Large Saucepan; Bring To A Boil. Add Corn, Cornstarch
Mixture, Crabmeat, Green Onions, Pepper & Rice Vinegar. Bring To A Boil.
Reduce Heat & Simmer Uncovered 3 Minutes. (Fat 0.6. Chol. 32.)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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