Creamy Crab Soup
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 14 servings (3-1/2 quarts).
A friend brought this soup to a potluck and I had to have the recipe. I love how tasty and easy to make.—Marilyn Shaw, Middletown, Delaware
Ingredients
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1 large onion, finely chopped
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1 medium green pepper, finely chopped
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2 tablespoons butter
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2 garlic cloves, minced
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3 pints half-and-half cream
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2 cups frozen shredded hash brown potatoes, thawed
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
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2 cans (6 ounces each) lump crabmeat, drained
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1 package (8 ounces) imitation crabmeat, chopped
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1-1/2 cups frozen corn, thawed
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1 tablespoon dried parsley flakes
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1-1/2 teaspoons dill weed
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1-1/2 teaspoons seafood seasoning
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1 teaspoon pepper
Directions
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1.
In a Dutch oven, saute onion and green pepper in butter until tender. Add garlic; saute 1 minute longer. Stir in the remaining ingredients. Cook and stir over medium-low heat until heated through (do not boil).
Nutrition Facts
1 cup: 243 calories, 15g fat (9g saturated fat), 81mg cholesterol, 618mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 11g protein.
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