Sweet Corn Soup with Crabmeat

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Nov. 30, 2011


Sweet corn on the cob/Two 75 gram tinned / frozen sweetcorn 1 Pound (450 Grams)
Egg white 1
Sesame oil 1 Teaspoon
Chicken stock 2 Pint (1.1 Liter)
Dry sherry/Rice wine 1 Tablespoon
Fresh ginger 2 Teaspoon , finely chopped
Salt 1 Teaspoon
Sugar 1 Teaspoon
Cornflour 2 Teaspoon , blended with 2 teaspoons water
Water 2 Teaspoon
Crabmeat 6 Ounce (Fresh Cooked / Tinned / Frozen, 175 Grams, For Garnish)
Spring onions 2 Tablespoon , finely chopped



1. Prepare the corn by washing the corn and then removing the corn kernels from the cob with a sharp knife. You should have about 10 oz (275g) of corn


2. In a large bowl, place the egg white and sesame oil and whip together till well combined.

3. In a large stock pot, place the stock and bring it to the boil and add the corn. Simmer for 15 minutes, uncovered, and then add the sherry, wine, ginger, salt, sugar and cornflour mixture and mix well.

4. Boil this mixture again and then lower the heat to a simmer. Add the crabmeat to the pot and then add the egg white mixture to the hot stock while stirring continuously.


5. Transfer the soup to a serving tureen and garnish with coriander before serving.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 271Calories from Fat 45

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 1152 mg48%

Total Carbohydrates 41 g13.7%

Dietary Fiber 3 g12%

Sugars 10 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet