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    You are in: Home / Recipes / Fontina Vegetable Crab Soup Recipe
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    Fontina Vegetable Crab Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    WiGal's Note:

    Cayenne pepper adds a little heat to rich, creamy soup loaded with vegetables and crab. From Charlene Chambers at Taste of Home.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450 degrees.
    2. 2
      Pat corn dry; transfer to greased 15 inch X 10 inch baking pan.
    3. 3
      Bake for 12 to 15 minutes or until lightly browned, stirring once.
    4. 4
      Meanwhile, in a Dutch oven, sauté onion, red pepper, and celery in oil until tender.
    5. 5
      Add garlic; cook 1 minute longer. Stir in broth, thyme, cayenne, and corn.
    6. 6
      Bring to a boil. Reduce heat; simmer uncovered, for 15 minutes.
    7. 7
      Combine flour and cream until smooth, gradually stir into broth mixture; add cheese.
    8. 8
      Bring to gentle boil; cook and stir for 2 minutes or until thickened and cheese is melted. Top servings with crab and serve.

    Ratings & Reviews:

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    Nutritional Facts for Fontina Vegetable Crab Soup

    Serving Size: 1 (470 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 457.4
     
    Calories from Fat 278
    60%
    Total Fat 30.9 g
    47%
    Saturated Fat 16.5 g
    82%
    Cholesterol 110.4 mg
    36%
    Sodium 1000.6 mg
    41%
    Total Carbohydrate 27.7 g
    9%
    Dietary Fiber 3.3 g
    13%
    Sugars 4.5 g
    18%
    Protein 19.2 g
    38%

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