Crabmeat-corn soup
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 1⅓ | cup | Chopped red onion |
| 1⅓ | cup | Chopped celery |
| ¾ | cup | Chopped green bell pepper |
| 3 | Cloves garlic, minced | |
| 1 | tablespoon | Worcestershire sauce |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Dried thyme |
| ¼ | teaspoon | Pepper |
| 21 | ounces | Low-salt chicken broth, (2 cans) |
| 16 | ounces | Frozen shoepeg white corn, (1 package) |
| 10 | ounces | Diced tomatoes and green chiles, (1 can) undrained |
| 6 | ounces | Tomato paste, (1 can) |
| 4 | cups | Water |
| 1 | cup | Sliced green onions |
| 1 | pounds | 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 Recipe by: Cooking Light, Nov/Dec 1994, page 128 Posted to MC-Recipe Digest V1 #412 by igor@... on Jan 28, 1997.