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Corn and Crab Soup
Ingredients:
3 3/4 c. chicken broth
2 c. fresh corn cut from cob
1 Tbs. vegetable oil
3 cloves garlic, minced
1/2 tsp. pepper
1/4 tsp. salt
1 lb. fresh lump crabmeat, drained
Vegetable cooking spray
1 c. chopped onion
3 3/4 c. low fat milk, divided
1/2 tsp. hot sauce
1/2 c. flour
Garnish: paprika
3 3/4 c. chicken broth
2 c. fresh corn cut from cob
1 Tbs. vegetable oil
3 cloves garlic, minced
1/2 tsp. pepper
1/4 tsp. salt
1 lb. fresh lump crabmeat, drained
Vegetable cooking spray
1 c. chopped onion
3 3/4 c. low fat milk, divided
1/2 tsp. hot sauce
1/2 c. flour
Garnish: paprika
Directions:
Combine corn and chicken broth in a large saucepan. Bring to a boil over medium heat, stirring occasionally; reduce heat and simmer 20 minutes. Coat a small skillet with cooking spray; add oil, and place over medium heat until hot. Add onion and garlic; cook, stirring constantly, until tender. Add onion mixture, 3 1/4 c. of milk and next 3 ingredients to corn mixture. Bring to a boil. Combine flour and remaining 1/2 c. milk, stirring with a wire whisk until smooth. Add to corn mixture and cook. Stirring often over medium heat until thickened and bubbly. Stir in crabmeat. Garnish if desired. Makes 9 cups.
Combine corn and chicken broth in a large saucepan. Bring to a boil over medium heat, stirring occasionally; reduce heat and simmer 20 minutes. Coat a small skillet with cooking spray; add oil, and place over medium heat until hot. Add onion and garlic; cook, stirring constantly, until tender. Add onion mixture, 3 1/4 c. of milk and next 3 ingredients to corn mixture. Bring to a boil. Combine flour and remaining 1/2 c. milk, stirring with a wire whisk until smooth. Add to corn mixture and cook. Stirring often over medium heat until thickened and bubbly. Stir in crabmeat. Garnish if desired. Makes 9 cups.
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