Sweet Corn and Crab SoupSweet corn and crab soup are rich in vitamins and proteins.  The sweetness of the corn is especially being blended with that of crab which makes this recipe ideal. This is one of the famous Chinese recipes, you can find this delicious recipe in almost all Chinese restaurants.

Sweet corn and crab soup is a thick and delicious low-fat recipe which can be made easily at home. Usually, the sweetness of Crab and corn combines and give you harmonized strong flavor. Apart from this two ingredients, I have added chicken stock to give additional flavor.

In order to get a rich experience of restaurant type I made it thick and sprinkled pepper powder and used very little Monosodium glutamate. If you don’t want them to add you can avoid them.

You may also like my other soup recipesfish soup, chicken soup, spinach soup and sweet corn soup.

Ingredients for Sweet Corn and Crab Soup:

Crab – 1 cooked

Sweet corn – 1 tin

Chicken stock – 5 cups

Eggs – 2

Brandy – 1 tsp.

Monosodium glutamate – ¼ tsp.

Corn flour – 1 tsp.

Water – ¼ cup

Salt and pepper as per taste.


How to Make Sweet Corn Crab Soup Recipe:

  • Bring the stock to boil.
  • Add sweet corn and cook for 5 minutes.
  • Add brandy, meat, spices and corn flour and cook until it thickens.

Tip: Sir occasionally so that it doesn’t stick to the bottom of the vessel and spoil the taste of this recipe.

  • At last, add beaten eggs and gently stir until it is done.

Tip: While adding the egg in hot soup with gentle stir will give you silky strands when egg whites.

  • Sweet corn and crab soup taste great when served hot.

Note: When planning to use this procedure with vegetarian or vegan people you can substitute crab meat and eggs with a wide range of vegetables but you may totally change the output flavor. So it takes more skills to manage and impress their taste buds.