- 1 medium onion, chopped
- 2 tablespoons butter
- 3 cups chicken broth
- 3 cups frozen corn
- 3 medium potatoes, peeled and diced
- 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup flaked imitation crabmeat
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly.
- In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk salt and pepper; cook over low heat until heated through (do not boil). Yield: 7 servings.
Originally published as Creamy Corn Crab Soup in Country Woman July/August 2003, p29
Reviews for Creamy Corn Crab Soup
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Reviewed Dec. 16, 2012
It was good, I just added one item to it, 2 cups of cheddar cheese. I thought the soup needed something added to it, once I added the cheese, it was great.
Reviewed Oct. 20, 2008