Corn And Crabmeat Soup
|Low-sodium chicken broth||2 1⁄2 Cup (40 tbs)|
|Skinless boneless chicken breast||3 Ounce, cubed|
|Cream style corn||1 1⁄2 Cup (24 tbs)|
|Crabmeat||10 Ounce, picked over and broken into chunks (Fresh Or Imitation)|
1. In blender or food processor, combine 1 cup of the chicken broth with the chicken; process until pureed.
2. In large saucepan, bring remaining chicken broth to a boil; stir in corn. Gradually whisk in pureed chicken mixture.
3. In small cup, combine cornstarch with 2 tablespoons cold water. Slowly pour into soup, stirring constantly; cook until soup is thickened. Stir in crabmeat; season with salt. Ladle evenly into 6 soup bowls.