Free Recipe Crabmeat-Corn Soup
Recipe Type: Free Soup Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 12
Ingredients for Crabmeat-Corn Soup Recipe
Vegetable cooking spray
1-1/3 c Chopped red onion
1-1/3 c Chopped celery
3/4 c Chopped green bell pepper
3 Cloves garlic, minced
1 tb Worcestershire sauce
1/2 ts Salt
1/2 ts Dried thyme
1/4 ts Pepper
21 oz Low-salt chicken broth, (2
-cans)
16 oz Frozen shoepeg white corn,
-(1 package)
10 oz Diced tomatoes and green
-chiles, (1 can) undrained
6 oz Tomato paste, (1 can)
4 c Water
1 c Sliced green onions
1 lb Fresh lump crabmeat, shell
-pieces removed
Crabmeat-Corn Soup Preparation
Coat a Dutch oven with cooking spray; place over medium heat. Add onion and next 3 ingredients, and saute 5 minutes. Add Worcestershire sauce and next 7 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour. Stir in remaining ingredients; cook over medium heat 15 minutes. Yield: 3 quarts (serving size: 1 cup). Per serving: 205 Calories; 2g Fat (10% calories from fat); 14g Protein; 35g Carbohydrate; 30mg Cholesterol; 357mg Sodium Recipe by: Cooking Light, Nov/Dec 1994, page 128 Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
How Do You Cook Crabmeat-Corn Soup?
If you know another way to cook Crabmeat-Corn Soup please make a comment in the form below to help other free recipe users make the best of this free recipie.