Homemade Crab Soup-No Heavy Cream or "cream Of" Soups!

Name: Homemade Crab Soup-No Heavy Cream or "cream Of" Soups!
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4-6 serving(s)
Ingredients: 1/4 cup light butter (such as Promise brand); 1 large yellow onion, diced; 2 garlic cloves, minced; 3 tablespoons flour; 2 cups clam juice; 2 cups reduced-sodium chicken broth; 10 ounces white corn, frozen; 1 tablespoon reduced-sodium Old Bay Seasoning; 1 bay leaf; 3 cups crabmeat (picked through to remove any shells); 1 cup skim milk; 1 (8 ounce) package neufchatel cheese, cubed (1/3 less fat cream cheese); salt and pepper, to taste

Submitted by LittlexLady88

"Living in eastern VA means that there is crab soup almost everywhere. I love 'em, but wanted to find one that was a bit lighter. Hope you all enjoy it as much as I do!"

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Ready In:: 55mins
Ingredients:: 13
Serves:: 4-6

ingredients

¹⁄₄ cup light butter (such as Promise brand)
1 large yellow onion, diced
2 garlic cloves, minced
3 tablespoons flour
2 cups clam juice
2 cups reduced-sodium chicken broth
10 ounces white corn, frozen
1 tablespoon reduced-sodium Old Bay Seasoning
1 bay leaf
3 cups crabmeat (picked through to remove any shells)
1 cup skim milk
1 (8 ounce) package neufchatel cheese, cubed (1/3 less fat cream cheese)
salt and pepper, to taste

directions

Melt the butter in a pot over medium heat. Add the onions and cook until tender and translucent. Add the garlic and cook 1 minute more.
Add the flour to the pot, stirring to mix well and cooking for 3 to 4 more minutes.
Whisk in the clam juice and chicken broth. Bring them to a boil.
Once boiling, add in the corn, old bay, and bay leaf. Reduce the heat and simmer for about 15-20 minutes, uncovered.
Gently stir in the milk, cubed cream cheese, crab meat, and any necessary salt/pepper.
Cook, stirring occasionally, until the cream cheese is melted and the soup is heated through. Remove the bay leaf, grab some saltines or oyster crackers, and enjoy!
**Some helpful hints: The clam juice is found in a bottle in my grocery store, not in a can. Also, the frozen corn doesn't need to be thawed before adding to the soup, and canned corn can be substituted. Finally, 1/3 less fat cream cheese is sometimes called "Neufchatel" cheese.