• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Crabmeat-Corn Soup

  • Recipe Submitted by on

Category: Stews

 Ingredients List

  • Vegetable cooking spray
  • 1 1/3 c Chopped red onion
  • 1 1/3 c Chopped celery
  • 3/4 c Chopped green bell pepper
  • 3 Cloves garlic, minced
  • 1 tb Worcestershire sauce
  • 1/2 ts Salt
  • 1/2 ts Dried thyme
  • 1/4 ts Pepper
  • 21 oz Low-salt chicken broth, (2
  • -cans)
  • 16 oz Frozen shoepeg white corn,
  • -(1 package)
  • 10 oz Diced tomatoes and green
  • -chiles, (1 can) undrained
  • 6 oz Tomato paste, (1 can)
  • 4 c Water
  • 1 c Sliced green onions
  • 1 lb 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

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