Ingredients
- 1 tablespoon grated ginger root
- 4 cups low-sodium chicken stock (1 litre)
- 800 grams creamed corn (can, or 2 x 400 gram cans)
- 340 gram crab meat (in brine and drained or 2 x 170 gram cans crab meat)
- 4 spring onions, thinly sliced
How to Make
-
Step 1: Heat a large greased saucepan over high heat and add the ginger and cook, stirring, for 1 minute or until aromatic and then add stock and creamed corn and bring to the boil and then reduce heat to medium.
-
Step 2: Add the crab ad three-quarters of the spring onion to the stock mixture in the pan and stir to combine and then season to taste/
-
Step 3: Ladle soup evenly among serving bowls and top with the remaining spring onion and serve immediately.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.