Crab and Corn Soup

It's November and I can't believe we're still having daytime highs in the 80s! But with the cooler nights, I was craving something warm and comforting. Crab and corn soup is definitely one of the comfort foods I grew up eating -- it's like the 'chicken noodle soup' in my family. The best part is that it's so fast and easy to make!

Makes 10-12 servings

Ingredients

1 lb. crab meat
4 C. chicken broth
4 C. water
3 cans cream of corn
3 cans whole kernel corn
1 medium brown onion (chopped)
1 bunch green onions (sliced)
3 T. sugar
Salt and pepper, to taste
3 T. corn starch

Cooking instruction:

1. Add all ingredients, except the corn starch, into a large stock pot and bring to a boil, stirring occasionally.

2. In a small bowl, dissolve corn starch in 1/2 C. water then stir into the pot to thicken the soup.

3. Serve hot.

Note: If you're allergic to crab, you can substitute the crab meat with chicken. Just boil the chicken, shred, and chop into small pieces. Then lightly beat 2 eggs and add to the soup after Step #2.