Frank's Recipes! Corn and Crab Soup

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Corn and Crab Soup

1 14.5 oz (411 g) can creamed corn
1 14.5 oz (411 g) can chicken stock
1 star anise* (optional)
1 tsp (5 ml) cornstarch mixed in 1/4 (60 ml) cup water
1 6 oz (170 g) can crab meat
4 tablespoon (60 ml) dry sherry (optional)

Combine all ingredients except the sherry in a saucepan and heat to a simmer, stirring occasionally. Taste and adjust the seasoning. Remove and discard the optional star anise before serving. Add a tablespoon (15 ml) sherry to each bowl just before presentation, or serve it in a small cruet or pitcher for the diners to add themselves.

Serves 4.

* A star-shaped, dark brown pod that contains a pea-sized seed in each of its eight segments. Native to China, star anise comes from a small evergreen tree. Although the flavor of its seeds is derived from anethol (the same oil that gives anise seed its pronounced flavor), star anise has a different heritage - the magnolia family. Its flavor is slightly more bitter than that of regular anise seed. In Asian cuisines, star anise is a commonly used spice and tea flavoring. It's also widely used to flavor liqueurs and baked goods in Western cultures. It can be found whole in Asian markets and some supermarkets, and as a ground ingredient in Chinese five spice powder.