Goshen's Crabmeat and Corn Soup

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Goshen’s Crabmeat and Corn soup is a nice seafood delight that will make any seafood lovers taste buds tingle. Goshen’s crabmeat and corn soup is a nice appetizer or quick lunch on a cold day. It brings the nice flavor of crabmeat into a hot soup that any seafood fan would enjoy. This recipe serves 4 people a nice bowl of soup.  Goshen’s crabmeat and corn soup can be increased by doubling the ingredients and preparing it the same way for serving more than 4 people.

Ingredients:

· 4 ounces (about 113 grams) of crab meat

· 2 tablespoons(30 milliliters) of milk

· 2 ½ cups(590 milliliters) of chicken stock

· ½ teaspoon(5 milliliters) of finely chopped fresh ginger

· 2 egg whites

· 1 tablespoon(15 grams) cornstarch paste

· 8 ounces (about 236 millimeters) of canned cream corn

· A pinch of salt

· A pinch of pepper

· Finely chopped scallions to garnish as desired

 Directions

Step 1: Flake the crabmeat roughly with a fork in a medium size bowl. The more the crabmeat is flaked the better Goshen’s crabmeat and corn soup’s texture will be. In a different bowl beat the egg whites until frothy add the milk and cornstarch paste. Then beat again until smooth and add to crabmeat.

Step 2: In a pot add the chicken stock and bring to a boil. Then add the cream corn into the boiling chicken stock and bring to a boil again. Goshen’s crabmeat and corn soup tastes even better with a pinch of salt and pepper during this step.

Step 3: Stir in the crabmeat and egg white mixture, adjust the seasonings such as salt and pepper to your own preference. Simmer gently until cooked thoroughly. Serve with garnish of finely chopped scallions as desired.

While passionate about psychology. With TRCB, he is one of the original Subject Matter Experts (SME), Author of upcoming book Naturally Good Cooking. For more please visit www.MichaelGoshen.com

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