Using a sharp knife, slice the kernels of fresh corn from their cobs into a bowl, being careful not to cut too deeply into the cob. Put in a food processor and grind fine. Place the chicken stock in a saucepan and bring to a boil. Add the corn, salt, white pepper, and fresh ginger, stirring constantly. Bring to a boil again. Turn to a low heat and cook for 5 minutes. Pour in the cornstarch mixture. Stir constantly until the soup has thickened and become clear. Immediately pour in the egg whites, still stirring. Add crabmeat. Turn off the heat and quickly pour the hot soup into a tureen and sprinkle with chopped scallions. HU-NAN CHESTNUT ST., PHILADELPHIA WINE:TRAPICHE CHARDONNAY,1977 From the
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|Serving Size: 1 Serving (539g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 57 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||8 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 58.1mg||18 %|
|Sodium 850.6mg||29 %|
|Potassium 691.6mg||18 %|
|Total Carbohydrate 17.2g||5 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 17.1g|
|Protein 22.2g||32 %|
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Calories per serving: 222
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