Vietnamese Corn Chowder with Crab (Chao Bap Voi Cua)

Vietnamese Corn Chowder with Crab (Chao Bap Voi Cua) Ingredients

4 c Chicken stock	1 tb Corn starch
2 c Creamed corn	2 Eggs
1 c Corn kernels	1/4 c Green onion; thinly sliced
1 c Crab; flaked

Instructions for Vietnamese Corn Chowder with Crab (Chao Bap Voi Cua)

1. Break eggs into a bowl and whisk with a fork. 2. Bring stock to a boil, add creamed corn, corn kernels and crab, return to boil. Mix corn starch with a bit of cold water and add gradually to soup to thicken. Dribble eggs into soup in thin stream while stirring constantly to produce egg threads. 3. Serve garnished with green onion. Formatted & Busted by RecipeLu Posted to recipelu-digest Volume 01 Number 230 by RecipeLu on Nov 09, 1997

Main Ingredient: CrabCuisine: Uncategorized

More like this...

Asparagus and Crab Meat Soup (Mang Tay Nau Cua)

Asparagus Crab Soup (Sup Mang Tay Cua)

Shrimp on Crab Legs (Cang Cua Boc Tom)

Sweet Corn and Crab Meat Chowder

Corn and Crab Chowder

Ingredient Insight - look inside this recipe

Chicken Stock	Corn	corn starch	Crab
Eggs	Onion

Soups Vietnamese Crab Corn starch Corn Chicken Cream Onion Green Onion

for flavor and categorization

Recent searches:   thai shrimp asparagus   quail eggs drink   outback seasoning   fish sticks   vanilla bread   mothers day   venison barbeque   cranberry wine cocktail   peppers pickled sweet   brown rice pancakes   turnip chicken cumin   roast moose   opaka fish   crumb topping peach pie   carrot cashew soup   chicken italian dressing   yogurt biscuits   ariels peppercorn steak   corn masa   cream berries