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Sweet Corn and Crab Soup

Sweet Corn and Crab Soup

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3 from 1 review

  • Author: The Cooking Jar
  • Yield: 4 1x


  • 1 can (14 oz.) cream of corn
  • 3 cups chicken stock
  • 1 can (6 oz.) crab meat
  • 1/2 teaspoon ginger, minced
  • 1 teaspoon thin soy sauce
  • 1/2 teaspoon sesame oil
  • 1 egg white, lightly beaten
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • 1 green onion, cut into 2” lengths and thinly sliced length-ways
  • Pepper to taste


  1. Over medium high heat, bring the chicken stock to a boil
  2. Add ginger, soy sauce, sugar and cream of corn and stir to combine
  3. Pour in the cornstarch slurry and simmer until the soup thickens
  4. Stir in crab meat, green onions and season with pepper
  5. Remove from heat and trickle in the egg white, stirring gently until thin strands form
  6. Add sesame oil and stir to combine
  7. Dish and serve hot


You can substitute crab meat with shredded chicken. Finely shred a cooked chicken breast with two forks.