Recipe - Vietnamese Corn Chowder With Crab (Chao Bap Voi Cua)

4 cup Chicken stock
2 cup Creamed corn
1 cup Corn kernels
1 cup Crab; flaked
1 tablespoon Corn starch
2 Eggs
One fourth cup Green onion; thinly cut or sliced up

1. Break eggs into a bowl and whisk with a fork. 2. Bring stock to a boil,
add creamed corn, corn kernels and crab, 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.
3. Serve garnished with green onion.

Formatted & Busted by RecipeLu recipelu@recipelu.com
Posted to recipeludigest Volume 01 Number 230 by RecipeLu
recipelu@geocities.com on Nov 09, 1997