Crabmeat and Corn Soup Low Fat
Indulge in the comforting warmth of this Low-Fat Crabmeat and Corn Soup—an effortless blend of sweet corn, tender crabmeat, and aromatic ginger, all simmered in a low-sodium broth. This healthier twist on a classic favorite is thickened with a cornstarch slurry and finished with delicate ribbons of egg whites for a silky texture. Ready in just 30 minutes, it’s a light yet satisfying soup perfect for lunch or dinner. Garnished with fresh green onions, this dish impresses with bold flavors while staying low in calories and fat. Ideal for those seeking a nutritious and flavorful meal, this soup is a must-try for seafood lovers!
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Recipe Information
Ingredients
- 4 cups Low-sodium chicken or vegetable broth
- 1.5 cups Fresh or frozen corn kernels
- 8 ounces Crabmeat (canned or fresh, picked over for shells)
- 2 Egg whites
- 1 teaspoon Low-sodium soy sauce
- 2 tablespoons Cornstarch
- 2 tablespoons Water (for cornstarch mixture)
- 1 teaspoon Fresh ginger, finely grated
- 2 Green onions, thinly sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper (optional, for seasoning)
Instructions
In a medium-sized pot, bring the chicken or vegetable broth to a low boil over medium heat.
Add the corn kernels to the pot and simmer for 5 minutes if using fresh corn, or 3 minutes if using frozen corn.
Stir in the grated ginger and let it simmer for 1-2 minutes to infuse the broth with flavor.
Reduce the heat to low and gently add the crabmeat to the soup. Stir carefully to avoid breaking the crab into small pieces. Simmer for another 2-3 minutes.
In a small bowl, whisk the cornstarch with water to form a smooth slurry. Slowly pour this mixture into the soup while stirring constantly. Allow the soup to thicken slightly, about 2 minutes.
In another small bowl, beat the egg whites lightly. Slowly pour the egg whites into the pot in a thin stream while stirring the soup gently in a circular motion. The egg whites will cook instantly, forming delicate ribbons.
Stir in the soy sauce, salt, and optional white pepper, adjusting seasoning to taste.
Ladle the soup into bowls and garnish each with thinly sliced green onions.
Serve hot and enjoy a delicious, low-fat meal.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 2922 mg | 127% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 20.0 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1852 mg | 39% | |
*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.
