Posted by: frecklesspeckles | September 17, 2008

Crab and Sweet Corn Soup

Creamy sweet corn and succulent crab meat combine to make a velvety rich soup. Whisked egg whites add an interesting texture.

4 cups Chicken or fish stock
1 1/2 cup Creamed Style Sweet Corn
1/2 cup Crab Meat
1 tsp light soy sauce
2 tbsps corn starch
3 tbsps water or stock
2 egg whites, whisked
4 spring onions for garnish
Salt and pepper (to taste)

1. Bring the stock to a boil in a large pan. Add the sweet corn, crabmeat, seasoning and soy sauce. Allow to simmer for 4 – 5 minutes.

2. Mix the cornflour and water or stock and add a spoonful of the hot soup. Return the mixture to the soup slowly while stirring occassionally and bring back to the boil. Cook until the soup thickens.

3. Turn off the heat.  Whisk the egg whites until soft peaks form. Stir into the hot soup just before serving.

4. Slice the onions thinly on the diagonal and scatter over the top to serve.

Serves: 4 – 6




  1. this brings back memories of saturday lunches in binondo 😉 will definitely try this soon!

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