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