Photo: Monika Grabkowska
Estimated Nutrition (whole recipe, rough)
918
Calories
78g
Protein
12g
Fat
123g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups chicken stock
- 2 cups creamed corn
- 1 cup corn kernels
- 1 cup crab flaked
- 1 tablespoon corn starch
- 2 eggs
- ¼ cup green onion thinly sliced
Directions
1
Break eggs into a bowl and whisk with a fork.
2
Bring stock to a boil then add creamed corn, corn kernels and crab and return to boil.
3
Mix corn starch with a bit of cold water and add gradually to soup to thicken.
4
Dribble eggs into soup in thin stream while stirring constantly to produce egg threads.
5
Serve garnished with green onion.
6
Category:Cathy's Recipes
7
Category:Crab Recipes
8
Category:Chowder Recipes
9
Category:Corn Recipes
Recipe sourced from
fandom