Crabmeat and Corn Soup, Low Fat

READY IN: 30mins
Recipe by Meg Sweetland Baker

Lower fat version of Crabmeat and Corn Soup.

Top Review by Cadillacgirl

Delicious! I used 2 cups frozen peaches and cream corn and it turned out yummy! Made for PAC Fall 09

Ingredients Nutrition

Directions

  1. Melt butter.
  2. Add flour and stir gently. Do not let roux darken.
  3. Add milk, stirring until it begins to simmer.
  4. Add heavy cream and evaporated milk.
  5. Add corn and green onion. Cook 3-4 minutes until tender.
  6. Add crab meat, pepper, salt and soy sauce and simmer until hot. Do not allow to boil.
  7. Adjust seasonings to taste.
  8. Garnish with fresh parsley and serve immediately.

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