Creamy Corn Crab Soup
TAKES: 30 min. MAKES: 6 servings
Bright corn kernels and crabmeat star in this delectable recipe. —Carol Ropchan, Willingdon, AB
1 medium onion, chopped
2 Tbsp. butter 3 cups chicken broth 3 cups frozen corn 3 medium potatoes, peeled and diced 1 can (6 oz.) crabmeat, drained, flaked and cartilage removed 1 cup whole milk ¹₄ tsp. pepper, plus more for optional topping
Minced chives and crushed red pepper flakes, optional
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 and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.
1¹ ₄ CUPS 219 cal., 6g fat (3g sat. fat), 44mg chol., 702mg sod., 33g carb.
(6g sugars, 3g fiber), 10g pro.
Diabetic exchanges: 2 starch, 1 lean meat, 1 fat.