Crab & Corn Soup
Recipe: #30817
October 28, 2018
Categories: Crab meat, Corn 5 Ingredients Or Less, 5-Minute Prep, Potluck, No Eggs, more
"From one of our national supermarkets and their free monthly magazine, August 2018."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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