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Corn and Crab Soup

1 (16 oz.) can creamed corn
3 cups chicken broth
4 oz. Crab Meat (substitute any cooked meat)
1 beaten egg
1 Tbsp. cornstarch mixed with 2 Tbsp. water
1-2 scallions, chopped (including green)
Salt and pepper to taste


Bring corn and broth to a boil in a large saucepan. Add Crab and salt and pepper. Simmer 5 minutes. Stir in beaten egg, cornstarch mixture, 1/2 chopped scallions. Simmer 5 more minutes.


Serve in bowls. Top with additional scallions and Chinese noodles. Serve extra noodles on side. An excellent beginning to any Chinese dinner.





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