Name: Crabmeat and Corn Soup
Prep time: 5 min
Cook time: 5 min
Yield: 8
Ingredients: Butter - ¼ cup; All-purpose flour - ¼ cup; Whole milk - 2 cups; Half-and-half - 2 cups; Whole kernel corn - 1 ¾ cups; Chopped green onions - 1 cup; Fresh crab meat - 1 pound; Ground white pepper - ½ teaspoon; Seasoning salt - ½ teaspoon; Soy sauce - 1 tablespoon; Chopped parsley - ¼ cup

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Crabmeat and Corn Soup

1. Butter - ¼ cup

2. All-purpose flour - ¼ cup

3. Whole milk - 2 cups

4. Half-and-half - 2 cups

5. Whole kernel corn - 1 ¾ cups

6. Chopped green onions - 1 cup

7. Fresh crab meat - 1 pound

8. Ground white pepper - ½ teaspoon

9. Seasoning salt - ½ teaspoon

10. Soy sauce - 1 tablespoon

11. Chopped parsley - ¼ cup

How to cook deliciously - Crabmeat and Corn Soup

1. Stage

In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.

2. Stage

Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.

3. Stage

Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.