Crabby Swiss Cheese Soup

1. 1

   Chop up crabmeat; add along with diced onion and diced red pepper into milk and water.

2. 2

   Bring to a boil; be careful not to boil too long.

3. 3

   Reduce heat; add clam base, if desired, or salt to taste.

4. 4

   Dice Swiss cheese and add slowly while stirring constantly, until cheese is melted.

5. 5

   It's important soup is hot when adding cheese.

6. 6

   Mix together cornstarch and water until thick and no lumps.

7. 7

   Add slowly to soup and simmer about 10 minutes or until desired thickness.

8. 8

   Repeat cornstarch and water mixture if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.