Cream of Crab and Corn Soup
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INGREDIENTS 6 cups bouillon
1/2 cup crab meat, canned, fresh, or frozen
2 (1-pound) cans cream-style corn or its equivalent in fresh corn
Salt, to taste
1/4 to 1/2 teaspoon black or white pepper
12 fresh coriander leaves, if available, or 1/4 teaspoon coriander powder
3 tablespoons cornstarch mixed with 1 cup cold water or bouillonBoil the bouillon first; add crab meat and corn into boiling bouillon; cook for 10 minutes. Season with salt and pepper. Stir in cornstarch mixture gently just before serving. (If you stir too long, it will become watery). Serve in bowls topped with coriander leaves for taste and decoration.
Makes 6 servings