How To Make Corn-and-Crabmeat Soup
Both savory and with a hint of sweetness, this crabmeat soup is mixed with delicious crabmeat with milk and a hint of white wine in chicken broth.
- 4cupsfresh corn kernels,(cut from about 8 ears)
- 4cupslow-sodium chicken broth,or homemade stock, canned
- ¼cupdry white wine
- ½lblump crabmeat
- 1cupfresh chives,or scallion tops, chopped
In a blender or food processor, combine the corn kernels and 2 cups of the broth.
Pulse to a coarse puree.
In a large pot, melt the butter over moderately low heat.
Add the chopped onion and cook, stirring occasionally, for about 5 minutes until translucent.
Add the corn puree, wine, the remaining 2 cups of broth, and the salt to the pot.
Bring to a boil.
Reduce the heat and simmer, stirring occasionally, for 10 to 15 minutes until the corn is tender.
Add the milk and bring just to a simmer.
Stir in the crabmeat and chives.
- Calories: 405.05kcal
- Fat: 12.71g
- Saturated Fat: 6.14g
- Trans Fat: 0.24g
- Monounsaturated Fat: 3.39g
- Polyunsaturated Fat: 1.53g
- Carbohydrates: 47.58g
- Fiber: 4.50g
- Sugar: 11.36g
- Protein: 23.73g
- Cholesterol: 79.41mg
- Sodium: 1311.38mg
- Calcium: 193.44mg
- Potassium: 956.66mg
- Iron: 1.67mg
- Vitamin A: 134.30µg
- Vitamin C: 11.16mg
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