Recipe 1: Crab corn soup with cream of corn

This Chinese crab corn soup recipe makes a satisfying creamy soup thickened slightly with cornstarch and cream of corn.

It is low fat because the creaminess of the soup comes from the cream of corn and cornstarch solution. I like this soup because I am lactose intolerant and will almost always suffer a stomach ache if I consume creamy soup made with dairy products.

Ingredients

• 1 can of corn (cream style)
• 150g fresh crab meat
• 1 egg white
• 1 teaspoon of bacon bits
• 500ml soup stock
• Salt and pepper to taste
• 3 tbsp cornstarch solution

To make cornstarch solution, add 3 tbsp of water to 1 tbsp of cornstarch. Stir to break up any lumps. You can also use arrowroot or potato starch.

Instructions

1. Combine cream of corn and soup stock in a pot
2. Heat over stove till the corn soup starts to boil
3. Add the crab meat into the soup , stirring gently to break up any big clumps of meat
4. When the corn soup starts to boil, pour the cornstarch mixture into the soup slowly. If you are new to using cornstarch, add it in one spoonful at a time. Stir after each addition until the soup thickens to a consistency you want
5. Bring the corn soup to a boil again
6. Beat the egg white slightly
7. Remove the soup from the stove and quickly drizzle the egg white into the soup. Use a pair of chopsticks or fork, place at the edge of the bowl to guide the egg white flow
8. Give the soup a few quick gentle stirs to create the egg white "flowers"
9. Add salt and pepper to taste
10. Sprinkle the bacon bits on top of the crab corn soup just before serving.

Recipe 2: Egg drop crab corn soup

This is a typical egg drop soup except the key ingredients are crab meat and corn kernels. The cooking time depends on whether you like the corn really soft or still slightly crunchy. 

Ingredients

• 1 cup frozen crab meat
• 1/2 cup fresh corn kernels (or canned corn kernels)
• 1 tablespoon cooking wine
• 4 cups of soup stock
• Cornstarch solution
• 2 eggs
• Salt, pepper and sesame seed oil
  
• 2 stalks spring onion, chopped finely

Instructions

1. Thaw the frozen crab meat
2. Marinate it with the cooking wine
3. Bring 4 cups of soup stock to a boil, add the corn kernels and cook for 10 minutes or until the corn is cooked
4. Add the crab meat
5. Stir and cook for a few more minutes
6. Add the cornstarch solution to thicken the soup
7. Beat the 2 eggs 
8. Lower the pot to a slow simmer and drizzle the egg into the soup and stir around to form egg flowers. 
9. Season with salt, pepper and sesame seed oil
10. Sprinkle with chopped spring onion as garnish
11. Serve hot