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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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4.25278
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

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

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Corn And Crabmeat Soup Recipe