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LC Creamy Corn Crab Soup by


1 medium onion, chopped
2 T. butter
3 cups chicken broth
3 cups frozen corn
3 medium potatoes, peeled and diced
1 can crabmeat, drained, flaked
1 cup whole milk
1/4 tsp. pepper


In a large saucepan, saute onion in butter until tender. Add broth, corn and potatoes, bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from the heat and cool slightly.

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).

Top with fresh cracked pepper, chives, and crushed red pepper flakes.

Servings: 6

Serving Size: 1 1/4 cup

Nutrition Information (per serving):
Calories 219
Fat 6 g
Saturated Fat 3 g
Cholesterol 44 mg
Sodium 702 mg
Carbohydrates 33
Fiber 3 g
Sugars 6 g
Protein 10 g

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