Crabmeat and Corn Soup

1. 1

   In a heavy-bottomed pot, melt the butter, add the flour, and stir gently until combined; do not let it burn or darken. Gradually add the milk, stirring constantly, then add the half and half, stirring gently to blend. Add the corn and the green onions, and cook for a few minutes until tender.

2. 2

   Add the crabmeat, pepper, salt, and soy sauce, and simmer until very hot with small bubbles forming around the edge; do not let it boil. Adjust the seasonings to taste. Garnish with chopped fresh parsley when serving and serve hot.

3. 3

   Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cobs, scrape the cobs for their juices, then add to the soup. Cook until the corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can of crabmeat (drained) and 8 ounces of imitation crab (cut into small pieces). Combine the two and cook as described above.

• Calories 342.69 kcal Moderate
• Protein 17.66 g Good Source
• Carbs 17.17 g Moderate
• Total Fat 21.32 g High
• Saturated Fat 10.47 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 137.93 mg High
• Sodium 355.58 mg Moderate
• Fiber 1.38 g Low Source
• Sugar 8.84 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 209.4 mg Moderate
• Iron 1.63 mg Low Source
• Potassium 124.99 mg Low Source
• Vitamin A 169.08 mcg_rae Moderate
• Vitamin C 4.34 mg Low Source
• Vitamin D 0.6 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Milk 🥛
• Soy 🌱
• Wheat 🌾
• Gluten
• Corn 🌽
• Onions 🧅