Cream Of Crab And Corn Soup

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Cream Of Crab And Corn Soup

Nguyên Liệu

To serve 6, use:

6cups of bouillon (recipe)

1/2 cup crab meat canned, frozen or fresh

2-1 lb. cans cream style corn or its equivalent in fresh corn

Salt to taste (approximately 1 teaspoon)

1/4 to 1/2 teaspoon pepper (black or white)

12 fresh coriander leaves if available or 1/4 teaspoon coriander powder

3 tablespoons cornstarch mixed with 1 cup cold water or bouillon

Cách Làm

Boil the bouillon first; ađ crab meat and corn into boiling bouillon, and cook for 10 minutes. Season it with salt and pepper as indicated. Stir in mixed cornstarch gently just before serving. (If stirring is continued too long, it will become watery)

Serve hot into bowl or soup platẹ Coriander leaves may be ađed on top for taste and decoration.