Corn Crab Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 6-8
YIELD: 16 cups
UNITS: US

INGREDIENTS

Nutrition
  • 12
  • 2
    bunches green onions
  • 2
    (8 ounce) cans cream celery soup
  • 1
    pint milk
  • 2
    (8 ounce) cans undrained white corn
  • 1
    (8 ounce) can creamed corn
  • 2
    tablespoons Italian salad dressing
  • 1
    tablespoon crab boil, concentrate
  • 3
    (8 ounce) cans undrained crabmeat
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DIRECTIONS

  • Sauté the chopped, white portion of green onions in the butter.
  • Add cream of celery soup, half-and-half and milk. Bring to boil.
  • Add white corn and cream corn. Bring to oil.
  • Add Italian salad dressing and Zatarain’s liquid crab boil concentrate.
  • Add crabmeat.
  • Cook in covered pot on medium-low heat for about an hour, stirring about every 10 minutes.
  • Add the chopped green onion tops either just before serving, or just before cooking for the hour.
  • *feel free to doctor w scallops or shrimp, but put shrimp in later than crab or scallops or they'll taste gummy.
  • *freezes/reheats well.
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