Corn And Crabmeat Soup
|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)|
|Crabmeat||10 Ounce, picked over and broken into chunks (Fresh Or Imitation)|
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.
Serving size: Complete recipe
Calories 720 Calories from Fat 42
% Daily Value*
Total Fat 7 g11.1%
Saturated Fat 1.4 g6.8%
Trans Fat 0 g
Cholesterol 327.8 mg109.3%
Sodium 3454 mg143.9%
Total Carbohydrates 76 g25.2%
Dietary Fiber 2.9 g11.6%
Sugars 22.4 g
Protein 85 g170.1%
Vitamin A 0.4% Vitamin C 107.5%
Calcium 33.8% Iron 10.8%
*Based on a 2000 Calorie diet