Crab & Corn Soup Recipe
Crab & Corn Soup
I know that this is a soup recipe and most of the country is in the midst of spring, but we in northern Wisconsin are still in winter mode and it is depressing to say the least! The winter just won’t go away so I find myself still making soup to warm our insides. That being said, this is a fantastic recipe out of the latest Louisiana Cookin’ Magazine. I adapted to our own likings and we loved it, so I hope that you will as well…
Crab & Corn Soup
Ingredients:
- 1/3 cup butter
- 3 tablespoons flour
- 1/2 cup chopped onion
- 1/4 cup chopped green onions
- 2 tablespoons chopped jalapenos
- 3 cups half-and-half (I used the fat free kind and it worked out great)
- 1 cup chicken broth
- 1 (15 ounce) can cream style corn
- 2 (15.25 ounce) cans corn kernels
- 1 (10.75 ounce) can cream of chicken soup
- 1 teaspoon Creole seasoning
- Salt & pepper to taste
- 1 (8 ounce) container lump crab meat
Directions:
In a large saucepan, melt butter over medium heat; stir in flour and cook stirring constantly until thickened and slightly darkened in color, about 5 minutes.
Add onions and jalapeno. Cook until tender, about 10 minutes. Add half-and-half, broth, all corn, soup. Creole seasoning and salt and pepper, stirring to combine. Cook for about 20 minutes.
Add half of the crab meat to soup; cook 10 minutes. Stir in remaining crab meat before serving and garnish with green onions and Creole seasoning.
adapted from Louisiana Cookin' May/June 2013