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| Crabmeat-Corn Soup Recipe |
Category: Stews
Rating:
N/A
Servings: 3
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Ingredients
1 vegetable cooking spray
1 1/3 cup chopped red onion
1 1/3 cup chopped celery
3/4 cup chopped green bell pepper
3 cloves garlic, minced
1 tablespoon worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
21 oz low-salt chicken broth, (2 cans)
16 oz frozen shoepeg white corn, (1 packa; ge)
10 oz diced tomatoes and green chiles, (1; can) undrained
6 oz tomato paste, (1 can)
4 cup water
1 cup sliced green onions
1 lb fresh lump crabmeat, shell pieces r; emoved
Cooking 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
stews
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