Crab And Creamed Corn Soup Recipe

Name: Crab And Creamed Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices bacon; 1 (No. 2) can creamed corn or use fresh corn; 1 large chopped onion; 2 Tbsp. butter; 2 c. water; 1 chopped bell pepper; 2 bay leaves; 1/2 c. chopped celery; 1/2 tsp. garlic powder; 2 Tbsp. flour; 1 qt. milk; 2 dashes Tabasco; salt and pepper to taste; 1 lb. crab meat

Servings: persons

6 slices bacon
1 (No. 2) can creamed corn or use fresh corn
1 large chopped onion
2 Tbsp. butter
2 c. water
1 chopped bell pepper
2 bay leaves
1/2 c. chopped celery
1/2 tsp. garlic powder
2 Tbsp. flour
1 qt. milk
2 dashes Tabasco
salt and pepper to taste
1 lb. crab meat

1
Dice bacon and cook on low heat in a heavy soup kettle until almost all the fat is rendered.
2
Pour off rendered fat and add corn, pepper, celery, onion, bay leaves and water.
3
Cook, stirring often, for 10 to 15 minutes.
4
In a saucepan, melt butter and stir in the flour; when bubbly, add milk, stirring constantly.
5
Cook, continuing to stir, until steaming hot; add corn mixture and crab. Mix well and season to taste with salt, pepper and Tabasco.
6
Cook and stir 15 minutes more.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 slices bacon, 1 (No. 2) can creamed corn or use fresh corn, 1 large chopped onion, 2 Tbsp. butter, and more.

Yes, Crab And Creamed Corn Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab And Creamed Corn Soup

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