Recipe - Chinese Crab And Corn Soup

1 (16 Oz.) Pkg. Frozen Whole
Corn
1 tablespoon Cornstarch
One fourth cup Water
3 cn (10 One fourth Oz.) Chicken
Broth
1 teaspoon Gingerroot
One half pound Fresh Crabmeat
1/3 cup Minced Green Onions
One half teaspoon Salt
1/8 teaspoon White Pepper
1 teaspoon Rice Vinegar

Position Knife Blade in Processor. Add Half Of Corn. Process Until Finely
Chopped. Add Remaining Corn. Stir Well & Set Aside.
Combine Cornstarch & Water in A Small Bowl; Stir Well & Set Aside. Combine
Chicken Broth & Gingerroot in A Large Saucepan; Bring To A Boil. Add Corn,
Cornstarch Mixture, Creabmeat, Green Onions, Pepper & Rice Vinegar. Bring
To A Boil. Reduce Heat & Simmer Uncovered 3 Min.
(Fat 0.6. Chol. 32.)