Saturday, November 12, 2011

Corn and Crab Soup

This is a "cheating" recipe.  You are cheating because of the canned soup, but it is a quick and easy soup and it tastes great.  I have my sister-in-law Donna to thank for this one.  It is a holiday favorite.
  • 1 lb. of lump crabmeat
  • 1 can of cream of onion soup
  • 1 can of cream of celery soup
  • 1 can of cream corn
  • 1 can of white corn
  • 3 C. whole milk
  • 1 pint of half and half
  • ½ stick of butter
  • ½ C. of green onions, chopped fine
  • ½ T. concentrated liquid crab boil
  1. In a Dutch oven, sauté green onions in butter, until limp
  2. Add each of the ingredients and cook on medium heat, DO NOT BOIL
  3. When the soup looks like it is to a boiling heat, reduce to a simmer and cook for 30 more minutes
Tips and Tricks:
  • You can use heavy cream in the place of the half and half if you want a thicker soup.
  • This is a great soup for the crock pot, low setting for a few hours.
  • The cream of “whatever” soup is your choice.  I have made this with lots of different varieties.  Cream of potato is nice, and then it acts more like chowder. 

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