Crab and corn soup


1 tablespoon finely grated ginger

4 cups (1L) salt-reduced chicken stock

2 x 400g cans creamed corn

2 x 170g cans crab meat in brine, drained

4 spring onions, thinly sliced


Heat a large greased saucepan over high heat. Add the ginger. Cook, stirring, for 1 min or until aromatic. Add stock and creamed corn. Bring to the boil. Reduce heat to medium.

Add the crab and three-quarters of the spring onion to the stock mixture in the pan and stir to combine. Season.

Ladle soup evenly among serving bowls. Top with the remaining spring onion and serve immediately

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