Corn and Crab Soup

Submitted by Sydney Mike

"The original of this recipe was found in Taste of Home: Heartwarming Soups, Nov/Dec 2009, but has been tweaked a bit."

 

• Ready In: 35mins
• Ingredients: 8
• Serves: 6

ingredients

• 1 large sweet onion, diced
• 2 tablespoons unsalted butter
• 3 1⁄2 cups chicken broth
• 3 1⁄2 cups frozen corn
• 4 medium potatoes, peeled, diced
• 1 (6 ounce) can crabmeat, drained, flaked, cartilage removed
• 1 cup 2% low-fat milk
• 1⁄2 teaspoon lemon pepper

directions

1. In a large saucepan, saute onion in butter until tender.
2. Add broth, corn & potatoes & bring to a boil, then reduce heat, cover & simmer for 15 minutes. Remove from heat & cool slightly.
3. In a blender, puree half of the corn mixture, then return it to the saucepan.
4. Stir in crab, milk & lemon pepper, then cook over low heat (but DO NOT BOIL) until heated through.