Chinese Crab and Corn Soup

My first Chinese Corn soup.  It is one of my favorites but I have never attempted it.  It turned out wonderful. 

Chinese Crab and Corn Soup:

6 C Corn Kernels, fresh or frozen
12 C Chicken Stock
2 t Ginger, peeled and grated
1/4 C Rice Wine
1/4 C Soy Sauce
1/2 Pound Crab Meat
3 Whole eggs, lightly beaten
1/3 C Scallions, sliced
Salt

Directions:
1.  Puree 1 C corn and 1 C chicken stock, coarsely.

2.  In soup pot, bring the remaining 11 Cups of chicken stock, rice wine and soy sauce to a boil.  Add grated ginger and salt.

3.  Add the whole corn kernels and bring to a boil.  Reduce heat and simmer for 5 minutes.

4.  Increase the heat and add the pureed corn.   Bring to a boil and cook for about 3 minutes, constantly stirring.

5.  Add the crab meat and return to a boil.

6.  Pour a thin stream of egg into the soup in a ribbon, stirring well.   Turn heat off. 

7.  Sprinkle with scallions.  Salt to taste.

Serves 8-10

Tip:  Buy live crabs and cook them yourself.  You can usually find them at the Asian markets.  They should be put in salt water with a bay leaf and brought to a boil for 7 minutes.