Serves: 8
Total Calories: 502
1. Add slices of ginger root and chicken bouillon cube to broth in large saucepan. Bring to boil simmer 10 minutes.
2. Chop corn in blender or food processor. Add corn to broth, bring to boil and simmer 10 minutes. Add crab, cornstarch dissolved in sherry and simmer, stirring until thickened, about 10 minutes.
3. Season with salt and pepper to taste. Remove ginger root. Serve in individual hot bowls and sprinkle with ham and chives.
This Crab And Sweet Corn Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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