Creamy Corn Crab Soup Recipe
- 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
- 1. 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.
- 2. 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.
1 serving (1 cup) equals 204 calories, 6 g fat (3 g saturated fat), 35 mg cholesterol, 703 mg sodium, 31 g carbohydrate, 3 g fiber, 11 g protein.
Reviews for Creamy Corn Crab Soup
"I subbed in seafood broth in lieu of chicken broth with a 1/2 tea of Texas Pete. Extra sharp cheddar at the end. I'm calling this a chowder now. It was very good."
"The best thing about this soup is how easy it is! I used a hand blender to purée half the soup, which I highly recommend. I also added 1/4 tsp chipotle pepper bc I thought it needed a kick. I used almond milk (30 cals/cup!!), and it worked great. Great soup."
"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."