Corn and Crab Soup

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

• Ready In: 35 mins
• 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.