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Dinner In 15: Chinese Corn and Crab Soup


Take that Rachael Ray! You can do dinner in 30 and I can do it in half the time. With Ms. Ray as inspiration, I set out to make a quick meal that is tasty and takes a lot of help from the supermarket. Canned crabmeat - Costco sells a really delicious one in the refrigerator section - combined with canned corn and store bought chicken broth are the ingredients that make this super simple, incredibly easy dinner. Very little prep (grate some ginger, chop a few green onions) is important to creating swift dinners like this one, so when browsing recipes for quick fix dinners be sure to check out how much chopping, grating, and squeezing is involved. Great for a light and fresh meal or to be served as the first course at a Chinese themed dinner party. Want the recipe? Well, read more



Chinese Corn and Crab Soup
From Meal Time

3 cans (14 1/2 ounces each) low-sodium chicken broth
2 cans (14 3/4 ounces each) no-salt-added, cream-style corn
1 can (6 ounces) crabmeat
1 teaspoon grated gingerroot or 1/2 teaspoon powdered ginger
1/8 teaspoon white pepper
4 large egg whites, lightly beaten
1/3 cup finely-chopped green onions

  1. Put the chicken broth, corn, crabmeat, ginger, and pepper in a large saucepan and bring to a gentle boil.
  2. Fold in the egg whites, and remove from the heat.
  3. Continue to stir gently until the egg white sets.
  4. Garnish with the green onions.

Serves 10.

Nutritional Information Per Serving: calories 110; total fat 1.5g (saturated fat 0g); cholesterol 15mg; sodium 120mg; carbohydrate 17g (fiber 1g); protein 9g

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