Homemade Crab Soup-No Heavy Cream or "cream Of" Soups!
- Ready In:
- 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
- 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.
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