Crabmeat-corn soup

12 Servings

Ingredients

Quantity Ingredient
Vegetable cooking spray
1⅓ cup Chopped red onion
1⅓ cup Chopped celery
¾ cup Chopped green bell pepper
3 Cloves garlic, minced
1 tablespoon Worcestershire sauce
½ teaspoon Salt
½ teaspoon Dried thyme
¼ teaspoon Pepper
21 ounces Low-salt chicken broth, (2 cans)
16 ounces Frozen shoepeg white corn, (1 package)
10 ounces Diced tomatoes and green chiles, (1 can) undrained
6 ounces Tomato paste, (1 can)
4 cups Water
1 cup Sliced green onions
1 pounds Fresh lump crabmeat, shell pieces removed

Directions

Coat a Dutch oven with cooking spray; place over medium heat. Add onion and next 3 ingredients, and saute 5 minutes. Add Worcestershire sauce and next 7 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour.

Stir in remaining ingredients; cook over medium heat 15 minutes. Yield: 3 quarts (serving size: 1 cup).

Per serving: 205 Calories; 2g Fat (10% calories from fat); 14g Protein; 35g Carbohydrate; 30mg Cholesterol; 357mg Sodium Recipe by: Cooking Light, Nov/Dec 1994, page 128 Posted to MC-Recipe Digest V1 #412 by igor@... on Jan 28, 1997.

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