Easy corn and crab soup
- Ready In: 15 minutes
- Prep Time: 7 minutes
- Cooking Time: 8 minutes
- Serves: 4
This recipe is handy stand-by for those times when you're tired and want something warm and comforting to eat. It's based on one can of creamed corn and one can of crab meat. Easy!
Ingredients
- 1 tablespoon canola or rice bran oil
- 1 onion, finely chopped
- 1 cup button mushrooms, sliced
- 2 cups (500 mL) salt-reduced chicken stock
- 440 g can creamed corn
- 1 tablespoons cornflour
- 1 cup low-fat milk
- 170 g can crab meat
- 2 tablespoons chopped fresh parsley
Nutrition per serve
960 kilojoules (230 Calories), 7 g fat (including 1 g saturated fat), 28 g carbohydrate (including 12 g sugars), 5 g fibre and 990 mg sodium. Read our nutrition rating system.
Directions
- Heat oil in a medium-sized pan and cook onion over low heat for 1 or 2 minutes. Add mushrooms and continue cooking for another minute or two.
- Add stock and corn, bring to the boil, stirring, then reduce heat and simmer 3 minutes.
- Mix cornflour with a little milk to dissolve and then add to pan with remaining milk. Heat and stir to thicken slightly. Do not let it boil.
- Stir in flaked crabmeat (with any liquid) and parsley. Heat through for 1 minute and serve.
