Chinese Corn and Crab Soup
From Meal Time
3 cans (14 1/2 ounces each) low-sodium chicken broth
2 cans (14 3/4 ounces each) no-salt-added, cream-style corn
1 can (6 ounces) crabmeat
1 teaspoon grated gingerroot or 1/2 teaspoon powdered ginger
1/8 teaspoon white pepper
4 large egg whites, lightly beaten
1/3 cup finely-chopped green onions
- Put the chicken broth, corn, crabmeat, ginger, and pepper in a large saucepan and bring to a gentle boil.
- Fold in the egg whites, and remove from the heat.
- Continue to stir gently until the egg white sets.
- Garnish with the green onions.
Serves 10.
Nutritional Information Per Serving: calories 110; total fat 1.5g (saturated fat 0g); cholesterol 15mg; sodium 120mg; carbohydrate 17g (fiber 1g); protein 9g
Source: POP Sugar
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Rhonda in MO
Ask me about my groups :-)
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Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>
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