Corn and Crab Soup

By Stina

The original of this recipe was found in Taste of Home: Heartwarming Soups, Nov/Dec 2009, but has been tweaked a bit.

Ingredients

• 1 large sweet onion, diced
• 2 tablespoons unsalted butter
• 3 1/2 cups chicken broth
• 3 1/2 cups frozen corn
• 4 medium potatoes, peeled, diced
• 1 (6 ounce) can crabmeat, drained, flaked, cartilage removed
• 1 cup 2% low-fat milk
• 1/2 teaspoon lemon pepper

Details

Servings 1
Preparation time 10mins
Cooking time 35mins
Adapted from food.com

Preparation

Step 1

Directions:

1 In a large saucepan, saute onion in butter until tender.

2 Add broth, corn & potatoes & bring to a boil, then reduce heat, cover & simmer for 15 minutes. Remove from heat & cool slightly.

3 In a blender, puree half of the corn mixture, then return it to the saucepan.

4 Stir in crab, milk & lemon pepper, then cook over low heat (but DO NOT BOIL) until heated through.