Cream Of Corn And Crab Soup Recipe

Name: Cream Of Corn And Crab Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. crab meat, flaked; 1 qt. good chicken stock; 1 qt. coffee cream; 1 can creamed corn; 1 medium onion, sliced; salt and pepper to taste; few dashes of Maggi seasoning; few drops of Tabasco sauce; 1/2 c. melted butter; 1/2 c. sifted flour

Servings: persons

1 lb. crab meat, flaked
1 qt. good chicken stock
1 qt. coffee cream
1 can creamed corn
1 medium onion, sliced
salt and pepper to taste
few dashes of Maggi seasoning
few drops of Tabasco sauce
1/2 c. melted butter
1/2 c. sifted flour

1
Put chicken stock, corn and sliced onion in top of double boiler and cook over boiling water until onion is soft.
2
Press all this through a sieve (all the corn husk won't go through).
3
Put into top of double boiler.
4
Add cream and flaked crab meat.
5
Heat over boiling water.
6
Add blended flour and butter, stirring until creamy.
7
Add seasonings.
8
If desired, 1 or 2 teaspoons sugar may be added.
9
Serve hot.

805

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 10 ingredients. The key ingredients include: 1 lb. crab meat, flaked, 1 qt. good chicken stock, 1 qt. coffee cream, 1 can creamed corn, and more.

Yes, Cream Of Corn And Crab 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.

Cream Of Corn And Crab Soup

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