Crab & Corn Soup

4
Servings
5m
Prep Time
5m
Cook Time
10m
Ready In


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

Original recipe yields 4 servings
OK

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.

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