Velvet Corn Soup with Crab and Ham
60 mins (prep 60)
16 ingredients
6 servings
"Every Chinese-American restaurant used to serve this soup," Andrea Reusing says. "It's a very 1970s thing to me." While many versions are thickened with cornstarch, she adds an egg to enhance its custardy texture.

Categories:  fish-and-seafood , ham , seasonal , chinese-cuisine , vegetables , soup-for-lunch , crab , cut-corn , winter-soups-and-stews , dinner , winter , asian-cuisine , pork , summer , healthy-cooking , lunch ,
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Serving Size (22.42 g)
Servings 6
Amount per Serving
Calories 72.12 Calories from Fat 58.14
% Daily Value *
Total Fat 6.46g 59.67%
Saturated Fat 2.72g 81.47%
Trans Fat 0.23g %
Cholesterol 10.6mg 21.2%
Sodium 1.43mg 0.36%
Total Carbohydrate 1.15g 2.31%
Dietary Fiber 0.0 g 0.0%
Sugars 0.11 g %
Protein 0.06g 0.74%
Vitamin A 123.2IU% Vitamin C 0.0mg%
Calcium 1.97mg% Iron 0.03mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large shallots, minced fresh ginger, plus, chicken stock or low-sodium broth, country ham, or, large eggs, lump crabmeat


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