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 cup: 204 calories, 6g fat (3g saturated fat), 35mg cholesterol, 703mg sodium, 31g carbohydrate (6g sugars, 3g fiber), 11g 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."