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Chinese Crab and Corn Soup

1 package frozen whole (16 oz.) corn
1 tablespoon cornstarch
1/4 cup water
3 cans chicken -- (10 1/4 oz.) broth
1 teaspoon gingerroot
1/2 pound fresh crabmeat
1/3 cup minced green onions
1/2 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon rice vinegar


Position knife blade in processor. Add half of corn. Process until finely chopped.

Add remaining corn. Stir well and set aside.

Combine cornstarch and water in a small bowl; stir well and set aside.

Combine chicken broth and gingerroot in a large saucepan.

Bring to a boil. Add corn, cornstarch mixture, crabmeat, green onions, pepper and rice vinegar.

Bring to a boil. Reduce heat and simmer uncovered 3 minutes.




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