Corn Crab Soup

Submitted by Rachel (Chef #967870)

"A very creamy, tasty, filling cajun soup. Makes about 16 cups, serves about 3 Cajuns, 8 Texans, or 16 Yanks."

 

• Ready In: 1hr 35mins
• Ingredients: 10
• Yields: 16 cups
• Serves: 6-8

ingredients

• 1⁄2 cup real butter
• 2 bunches green onions
• 2 (8 ounce) cans cream celery soup
• 1 pint half and half milk
• 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

directions

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