Crab and Sweet Corn Soup

Ok, Ok we had left over crab again so I couldn't resist making a crab and corn soup.  Corn is in season and so sweet right now.   You can find it everywhere.

Crab and Sweet Corn Soup:

2 T Ginger root, sliced
8 C Vegetable stock
1 C Crab
4 Fresh Corn husks
2 T Cornstarch
2 T Rice Wine
Salt to taste
Green onions, garnish

Directions:
1.  Boil corn for 10 minutes and cut off the husks.  Put about 3 of 4 husks in a food processor and puree.  Set the remaining corn aside.
2.  In a soup pot, add ginger root to the stock and bring to a boil.  Turn down heat and simmer for 20 minutes.
3.  Add all the corn to the stock and bring to a boil.  Turn down heat and simmer for 10 minutes.
4.  Add crab, cornstarch dissolved in the rice wine.   Stir frequently and simmer for about 10 more minutes, until it starts to thicken.
5. Remove ginger root and salt to taste.
6.  Garnish with a few scallions.

Serves 4-6

Tip:  Sweet corn is the best during the Summer to Fall months.  One exception is in Florida, the corn is harvested from Fall to Spring.