October 28, 2018
Comfort Food, Soups/Stews, Shellfish,
Crab meat, Vegetables, Corn, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Potluck, Weeknight Meals, Stove Top, No Eggs more
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"From one of our national supermarkets and their free monthly magazine, August 2018."
Heat a large greased saucepan over high heat and add the ginger and cook, stirring, for 1 minute or until aromatic and then add stock and creamed corn and bring to the boil and then reduce heat to medium.
Add the crab ad three-quarters of the spring onion to the stock mixture in the pan and stir to combine and then season to taste/
Ladle soup evenly among serving bowls and top with the remaining spring onion and serve immediately.
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