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Wednesday, July 9, 2014

Crab and Corn Soup Recipe

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This soup is EASY to make and is sooo good!
We have been on crabbing adventures catching crab. Be sure to look for more crab recipes soon!

2 cans corn, drained (Or 2 cups frozen corn)
8 - 12 ounces cooked crab meat (or crab meat from one crab)
2 medium potatoes, peeled, cut into 1/2 inch cubes
1 medium onion, finely chopped
2 cloves of garlic
2 tbls. cooking oil
3 cups chicken broth (or 3 cups water and 3 chicken bouillon cubes)
1 tsp.salt
1/2 tsp.white pepper (black would be fine too)

5 tbls. butter
5 tbls. flour
2 cups milk

(optional bacon bits and green onion for garnish and color)


First add the oil to a large pot and heat on medium heat. Add the corn, garlic, onion, and potato. Cook for 3 minutes. Add salt and pepper and stir.

Next, add the chicken broth and crab meat.

Stir together and cook 10 minutes.

In a saucepan, melt better over medium heat. Add flour and whisk for 1 minute.

Add the milk and whisk until blended. Cook over medium heat for 5 minutes or until thick, stirring every minute.

While the sauce is finishing cooking, when the 10 minutes is up for the soup mixture, take out 3 cups of broth and 3 cups of the onion, corn, and potato mixture and add to a blender. Blend for 30 seconds. 

Return blended mixture to pot and stir.

Add the creamed mixture from the saucepan and stir. Cook 2 minutes.

Serve into bowls. Serves about 6.
Top with bacon bits and green onion if desired.


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