Difference between revisions of "Vietnamese Corn Chowder with Crab"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
||
| Line 1: | Line 1: | ||
== Description == | == Description == | ||
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor estate in Grapevine, Texas in 1996. | This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor estate in Grapevine, Texas in 1996. | ||
| − | + | From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref> | |
== Ingredients == | == Ingredients == | ||
Revision as of 17:13, 1 April 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor estate in Grapevine, Texas in 1996. From "Catsrecipes Y-Group"[1]
Ingredients
- 4 cups chicken stock
- 2 cups creamed corn
- 1 cup corn kernels
- 1 cup crab flaked
- 1 tablespoon corn starch
- 2 eggs
- ¼ cup green onion thinly sliced
Directions
- Break eggs into a bowl and whisk with a fork.
- Bring stock to a boil then add creamed corn, corn kernels and crab and 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.
- Serve garnished with green onion.
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
