spicy corn and crab soup

By ldelmas

Serves 4-6

Ingredients

• Ingredients
• 3 teaspoons olive oil
• 1 lb. chorizo, diced
• 1 cup onion, chopped
• 1 cup celery, chopped
• 2 cloves garlic, chopped
• 1 cup green pepper
• 2 teaspoons old bay seasoning
• 2 cups fresh or frozen corn
• 6 cups low sodium chicken stock
• 12 ounces crabmeat
• Salt and pepper

Preparation

Step 1

Salt and pepper
Directions
1. Heat olive oil on medium heat in the Copper Chef square pan.
2. When the oil is hot, brown the chorizo for 5 minutes.
3. Add onion, celery, garlic and pepper. Sweat for 5 minutes.
4. Add old bay, corn and stock. Stir, then let simmer for 15 minutes.
5. Add crabmeat and stir to incorporate.
6. Adjust seasoning with salt and pepper.
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