Sunday, November 1, 2009

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


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

3. Serve hot.

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.

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