Jiffy Corn Crab Soup

Submitted by Gingerbee

"While in NOLA recently, I was introduced to this rich and creamy soup. Quickly I was hooked and thereafter, wherever I went if this soup was on the menu, I ordered it! It didn't vary too much from place to place but this home version was a winner to my taste buds. This is a new taste for me and unfamiliar to my family who enjoyed this recipe immensely; I hope you will try it out too."

 

• Ready In: 7mins
• Ingredients: 8
• Serves: 4

ingredients

• 3 cans cream of potato soup
• 1 can cream of celery soup
• 2 cans corn, do not drain
• 1 green onion
• 1 quart half-and-half cream
• 2 cans crabmeat
• black pepper
• 3 tablespoons butter

directions

1. I place the first 3 ingredients in a food processor;.
2. Pulsing for a second or two just until the onion is chopped.
3. Pour mixture into a saucepan;.
4. Add cream, crab and corn and cook on low for 5 to 10 minutes.
5. Heat and serve!
6. *Freshcrabmeat can be substituted for the canned variety.

Reviews

[JasonsCutiePie]

I love this recipe! We use leftover crabmeat from a crab boil down here though. I'm new to NOLA so this was new for me and I'm hooked as well:)

 

[ckoz417]

I recently tried this recipe. I have always made my own chowder from stratch when I saw your recipe I thought I would try this. This is so simple to make, and so wonderfully creamy. In place of the can crabmeat, I used the imitation crab in the package in the sea food department. It was great.