Soups

Crab & Corny Soup

51

I know that this is a soup recipe and most of the country is in the midst of spring, but we in northern Wisconsin are still in winter mode and it is depressing to say the least! The winter just won’t go away so I find myself still making soup to warm our insides. That being said, this is a fantastic recipe out of the latest Louisiana Cookin’ Magazine. I adapted to our own likings and we loved it, so I hope that you will as well…

8
1/3 cup butter
3 tablespoons flour
1/2 cup chopped onion
1/4 cup chopped green onions
2 tablespoons chopped jalapenos
3 cups half-and-half (I used the fat free kind and it worked out great)
1 cup chicken broth
1 (15 ounce) can cream style corn
2 (15.25 ounce) cans corn kernels
1 (10.75 ounce) can cream of chicken soup
1 teaspoon Creole seasoning
Salt & pepper to taste
1 (8 ounce) container lump crab meat
In a large saucepan, melt butter over medium heat; stir in flour and cook stirring constantly until thickened and slightly darkened in color, about 5 minutes. Add onions and jalapeno. Cook until tender,...
See the full directions on my site
Nutritions

Calories
735

Sodium
256mg
10% DV

Fat
53g
82% DV

Protein
22g
45% DV

Carbs
16g
5% DV

Fiber
10g
42% DV