Chinese Crab & Corn Soup – Rice

1 (16 Oz.) Pkg. Frozen Whole

Corn 1 tb Cornstarch

1/4 c Water

3 cn (10 1/4 Oz.) Chicken

Broth 1 ts Gingerroot

1/2 lb Fresh Crabmeat

1/3 c Minced Green Onions

1/2 ts Salt

1/8 ts White Pepper

1 ts Rice Vinegar

Position Knife Blade in Processor. Add Half Of Corn. Process Until Finely Chopped. Add Remaining Corn. Stir Well & Set Aside. Combine Cornstarch & Water in A Small Bowl; Stir Well & Set Aside. Combine Chicken Broth & Gingerroot in A Large Saucepan; Bring To A Boil. Add Corn, Cornstarch Mixture, Creabmeat, Green Onions, Pepper & Rice Vinegar. Bring To A Boil. Reduce Heat & Simmer Uncovered 3 Min. (Fat 0.6. Chol. 32.)