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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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