Crab & Corn Soup
Created by ImPat on October 28, 2018
- Servings: 4
- Prep Time: 5m
- Cook Time: 5m
- Recipe #30817
Ingredients
- 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
How to Make
-
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.