Creamy Corn Crab Soup

TAKES: 30 min. MAKES: 6 serv­ings

Simple & Delicious - - ON THE MENU -

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.

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