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Vegetable Crab Soup

"As a school principal, wife and mom, I cook to wind down at the end of a busy day," comments Amy Lingren of Des Peres, Missouri. "This recipe, rich with cheese and crab, is a quick and different way to dress up canned soup."
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings


  • 1 can (19 ounces) chunky New England clam chowder
  • 1 can (11 ounces) condensed cheddar cheese soup, undiluted
  • 2-1/2 to 3 cups half-and-half cream, divided
  • 1/4 cup white wine
  • 1 tablespoon Worcestershire sauce
  • 1 package (16 ounces) frozen stir-fry vegetable blend
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 medium tomato, seeded and chopped
  • 2/3 cup shredded cheddar cheese
  • 2 tablespoons minced fresh parsley
  • 1/4 to 1/2 teaspoon pepper


  • In a large saucepan, combine the chowder, soup, 2-1/2 cups cream, wine and Worcestershire sauce. Bring to a boil. Stir in vegetables; return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender.
  • Stir in the crab, tomato, cheese, parsley and pepper. Cook and stir until heated through, adding remaining cream if desired.
Nutrition Facts
1 cup: 314 calories, 17g fat (9g saturated fat), 93mg cholesterol, 844mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 18g protein.

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Average Rating:
  • SColson132
    Jul 27, 2020

    Excellent recipe! I used low fat milk and substituted Swiss cheese and mushroom soup for the Cheddar. Very tasty! May also try it using bay scallops or shrimp instead of the crab.

  • cwbuff2
    Dec 13, 2012

    "Great stuff", said my laconic middle son when he first tasted this great take on clam chowder. Goes together quickly and easily. This soup will definitely be going into the family meal rotation, especially in wintertime.

  • kmh544
    Apr 13, 2009

    No comment left

  • Momma M
    Dec 31, 2008

    This is our family's favourite soup - very creamy. I serve it with cheese buns on cold, snowy days - perfect!