4 c. chicken stock
2 c. water
Slices of ginger root
32 oz. frozen corn
3 tbsp. arrowroot (or cornstarch)
Crab or chicken pieces
1 tsp. hot sesame oil
1 tsp. honey
Soy sauce or sherry if desired
Green onions on top
Salt
Pepper

Put corn and water in blender to cream corn consistency. Bring chicken stock, gingerroot to boil. Add corn, blended. Add arrowroot, mixed with a little water, to thicken. Add crab, chicken, sesame oil, honey, salt and pepper to taste. From the Tiffin Shop, Sherman