Chinese Crab & Corn Soup

1  (16 oz.) pkg. frozen whole 

1  corn 

1 tablespoon cornstarch 

1/4 cup water 

3 can (10 1/4 oz.) chicken 

1  broth 

1 teaspoon gingerroot 

1/2 lb fresh crabmeat

1/3 cup minced green onions 

1/2 teaspoon salt 

1/8 teaspoon white pepper 

1 teaspoon rice vinegar

method;
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.