Crab and Corn Soup

Yield:	7 Servings
Categories:	Chinese, Seafood, Soups

16	oz	Frozen Whole Corn
1	tb	Cornstarch
1/4	c	Water
3	cn	(10 1/4 oz) Chicken
		Broth
1	ts	Ginger root
1/2	lb	Fresh Crabmeat
1/3	c	Minced Green Onions
1/2	ts	Salt
1/8	ts	White Pepper
1	ts	Rice Vinegar

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