Chinese Corn and Crab Chowder
Warm, comforting, and packed with rich flavors, Chinese Corn and Crab Chowder is the ultimate fusion of simplicity and indulgence. Featuring tender cooked crab meat and naturally sweet corn kernels, this velvety soup comes together in just 30 minutes, making it perfect for a quick weeknight dinner or an elegant appetizer. With a base of fragrant ginger, garlic, and chicken stock, the chowder is thickened to perfection with a cornstarch slurry and elevated by delicate ribbons of egg stirred in for texture. A dash of soy sauce, sesame oil, and white pepper adds a savory depth, while a sprinkle of fresh scallions offers a bright finish. Whether you’re seeking comfort food with an Asian-inspired twist or a seafood lover’s delight, this recipe delivers every time. Explore this easy crab and corn soup recipe today for a dish that’s as nourishing as it is flavorful!
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Recipe Information
Ingredients
- 8 oz cooked crab meat
- 1.5 cups sweet corn kernels (fresh, frozen, or canned)
- 4 cups chicken stock
- 1 cup water
- 1 large egg
- 2 tbsp cornstarch
- 2 tbsp cold water (for cornstarch slurry)
- 1 tsp ginger (minced)
- 1 tsp garlic (minced)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 0.25 tsp white pepper
- 2 tbsp scallions (thinly sliced, for garnish)
- 0.5 tsp salt
Instructions
In a large pot, heat the chicken stock and 1 cup of water over medium heat until it begins to simmer.
Add the minced ginger and garlic to the pot. Let it simmer for 2-3 minutes to infuse the flavors.
Stir in the sweet corn kernels and cook for 5 minutes, allowing the corn to become tender.
Mix the cornstarch and 2 tablespoons of cold water in a small bowl to create a slurry. Slowly pour the slurry into the simmering broth while stirring constantly.
Reduce the heat to low and let the broth thicken slightly for 2-3 minutes.
In a separate bowl, whisk the egg until well beaten. Slowly drizzle the egg into the pot in a thin stream while stirring gently to create delicate egg ribbons.
Add the cooked crab meat to the pot and gently stir to combine. Cook for 2-3 minutes until the crab is heated through.
Season the chowder with soy sauce, sesame oil, white pepper, and salt. Taste and adjust seasoning as needed.
Ladle the chowder into bowls and garnish with thinly sliced scallions.
Serve hot and enjoy this comforting Chinese-inspired dish!
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4810 mg | 209% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 23.6 g | ||
| Protein | 124.6 g | 249% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 392 mg | 30% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1671 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
