Easy Corn and Crab Soup

By á-708

Ingredients

• 1 15-oz (425 g) can creamed corn
• 1 15-oz (425 g) can chicken stock
• 1 tsp (5 ml) cornstarch mixed in 1/4 (60 ml) cup water
• 1 6-oz (170 g) can crab meat
• 4 Tbs (60 ml) dry sherry (optional)

Details

Servings 4

Preparation

Step 1

Combine all ingredients except the sherry in a saucepan and heat to a simmer, stirring occasionally. Taste and adjust the seasoning. Add a tablespoon (15 ml) sherry to each bowl just before presentation, or serve it in a small cruet or pitcher for the diners to add themselves. Serves 4.