Crab & Corn Soup

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4
Servings

5m
Prep Time

5m
Cook Time

10m
Ready In

Recipe: #30817

October 28, 2018

Categories: 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

recipe by:
ImPat

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recipe by:
ImPat

"From one of our national supermarkets and their free monthly magazine, August 2018."

Original recipe yields 4 servings

Metric US

Ingredients

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1 tablespoon grated ginger root
4 cups low-sodium chicken stock (1 litre)
800 grams creamed corn (can, or 2 x 400 gram cans)

340 gram crab meat (in brine and drained or 2 x 170 gram cans crab meat)
4 spring onions, thinly sliced

Nutritional

Serving Size: 1 (541.3 g)
Calories 235.5
Total Fat - 3.2 g
Saturated Fat - 0.8 g
Cholesterol - 68.3 mg
Sodium - 409.7 mg
Total Carbohydrate - 33.1 g
Dietary Fiber - 4.8 g
Sugars - 3.2 g
Protein - 23.3 g
Calcium - 137.5 mg
Iron - 2.2 mg
Vitamin C - 9.6 mg
Thiamin - 0.1 mg

Step 1

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.

Step 2

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/

Step 3

Ladle soup evenly among serving bowls and top with the remaining spring onion and serve immediately.

Tips & Variations

No special items needed.

Tags : Comfort Food Soups/Stews

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