Sweet Corn Soup with Crab Meat

Ingredients

• 28-32 oz ears of sweet corn ((about 2 ears of corn))
• 6 cups water, chicken broth or vegetable broth
• 1¼ teaspoons salt
• 1 cup crab meat
• 2 teaspoons toasted sesame oil
• ground white pepper
• thinly sliced scallion and cilantro ((for garnishing))
• 3 tablespoons cornstarch
• 3 tablespoons water

Steps

1. 1

   Separate the corn kernels from the cobs. You will have about 3 cups (450g) corn kernels.

2. 2

   Bring the water or broth to a boil, then add the corn cobs and salt. Adjust the heat to a gentle simmer. Cover and cook for about 30 minutes.

3. 3

   Add half to two thirds of the corn kernels to a food chopper and pulse a few times to coarsely chop them. If your food chopper is not powerful, you can add a splash of water to make it easier to chop.

4. 4

   Add the whole corn kernels to the broth and cook for 3 minutes. Then add the chopped corn kernels and cook for another 2-3 minutes.

5. 5

   Dissolve cornstarch in water, and slowly pour the cornstarch slurry into the soup while stirring to thicken it.

6. 6

   Add the crab meat and stir well to distribute it evenly in the soup. Once the soup is back to a simmer and everything is heated through, add the toasted sesame oil. Also taste and adjust seasonings as well as consistency of the soup to your liking.

7. 7

   Transfer the soup to serving bowls. Sprinkle white pepper and chopped scallion and cilantro, then serve right away.