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Ingredientes
- 4 c. Plus 2 Tablespoons Low-Fat, Low-Salt Chicken Stock
- 1/2 tsp Sesame Oil
- 1/2 lb Lump Crabmeat, Picked Clean
- 1 c. Fresh Or possibly Thawed Frzn Corn Kernels
- 1/4 c. 1% Low-Fat Lowfat milk
- Â Â Salt And Freshly Grnd Pepper, To Taste
- 1 Tbsp. Cornstarch
- 2 x Egg White, Lightly Beaten
- 2 x Green Onions, Thin-Sliced On Bias
Direcciones
- In a large stockpot, bring 4 c. chicken stock to boil. Add in sesame oil, crab meat, corn, and lowfat milk. Reduce heat and simmer for 10 min. Season with salt and pepper. Dissolve cornstarch in remaining 2 Tablespoons of chicken stock. Whisk cornstarch mix into soup to thicken slightly. Slowly pour egg whites into chowder. Egg whites will immediately coagulate into
- "ribbons." Stir gently to distribute ribbons throughout soup. Simmer gently for an additional 30 seconds. Divide among 6 soup plates, and sprinkle with green onions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 6 servings | |
| Calories 88 | |
| Calories from Fat 17 | 19% |
| Total Fat 1.95g | 2% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 393mg | 16% |
| Potassium 351mg | 10% |
| Total Carbs 6.3g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.27g | 1% |
| Protein 11.2g | 18% |
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