JIFFY CORN CRAB SOUP
While in NOLA recently, I was introduced to this rich and creamy soup. Quickly I was hooked and thereafter, wherever I went if this soup was on the menu, I ordered it! It didn't vary too much from place to place but this home version was a winner to my taste buds. This is a new taste for me and unfamiliar to my family who enjoyed this recipe immensely; I hope you will try it out too.
Provided by Gingerbee
Categories Chowders
Time 7m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- I place the first 3 ingredients in a food processor;.
- Pulsing for a second or two just until the onion is chopped.
- Pour mixture into a saucepan;.
- Add cream, crab and corn and cook on low for 5 to 10 minutes.
- Heat and serve!
- *Freshcrabmeat can be substituted for the canned variety.
Nutrition Facts : Calories 582, Fat 44.2, SaturatedFat 25.9, Cholesterol 132.3, Sodium 2561.5, Carbohydrate 37, Fiber 1.5, Sugar 5.4, Protein 11.5
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