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Corn And Crabmeat Soup

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Ingredients
  Low-sodium chicken broth 2 1⁄2 Cup (40 tbs)
  Skinless boneless chicken breast 3 Ounce, cubed
  Cream style corn 1 1⁄2 Cup (24 tbs)
  Cornstarch 1 Tablespoon
  Crabmeat 10 Ounce, picked over and broken into chunks (Fresh Or Imitation)
  Salt 1⁄8 Teaspoon
Directions

1. In blender or food processor, combine 1 cup of the chicken broth with the chicken; process until pureed.
2. In large saucepan, bring remaining chicken broth to a boil; stir in corn. Gradually whisk in pureed chicken mixture.
3. In small cup, combine cornstarch with 2 tablespoons cold water. Slowly pour into soup, stirring constantly; cook until soup is thickened. Stir in crabmeat; season with salt. Ladle evenly into 6 soup bowls.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Seafood

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