RCI-SP.002.0228.001
Vietnamese Corn Chowder with Crab
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor estate in Grapevine, Texas in 1996.
Prep45 min
Cook20 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- 4 cups
- 2 cups
- 1 cup
- crab flaked1 cup
- 1 tablespoon
- 2 unit
- green onion thinly sliced¼ cup
Method
1
Pour chicken stock into a large pot and bring to a boil over medium-high heat.
2
Add creamed corn and corn kernels to the boiling stock, stirring to combine evenly.
2 minutes
3
In a small bowl, whisk together corn starch with 3 tablespoons of cold water until smooth, then gradually stir this slurry into the pot to thicken the broth.
3 minutes
4
Stir in the flaked crab and simmer gently for 5 minutes to heat through.
5
In a separate bowl, beat the eggs lightly with a fork until well combined.
1 minutes
6
Reduce heat to low and slowly drizzle the beaten eggs into the simmering chowder while stirring constantly, creating delicate egg ribbons.
2 minutes
7
Taste and adjust seasonings as needed, then ladle the chowder into bowls and garnish with sliced green onion before serving.