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Pairing of the Day: September 27-October 1, 2010

Slide 4 of 5

Velvet Corn Soup with Crab and Ham

"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.

Pairing: A creamy, pear-scented Chardonnay: 2007 Landmark Overlook

slideshow  More Delicious Ideas for Corn

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