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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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We live on the Eastern shore, where we can walk out back to our dock and pluck Maryland blue crab from our crab pots. We often serve this soup for company; it freezes well, so we make a lot to have plenty of levtovers for ourselves. Ingredients:
1 tablespoon olive oil |
1/2 cup chopped green onions |
2 cups fresh or frozen corn kernels (about 4 ears) |
2 cups diced red potato |
2 cups fat-free milk |
1/4 teaspoon salt |
1/4 teaspoon worcestershire sauce |
1/8 teaspoon black pepper |
1 (16-ounce) can fat-free, less-sodium chicken broth |
1 thyme sprig |
2 tablespoons cornstarch |
1 (5-ounce) can evaporated skim milk |
1/2 cup chopped chanterelle or other fresh wild mushrooms (about 2 ounces) |
1/2 pound lump crabmeat, shell pieces removed |
chopped fresh chives (optional) |
Directions:
1. Heat oil in a Dutch oven over medium heat. Add onions; sauté 2 minutes or until tender. Add corn and next 7 ingredients (corn through thyme sprig); bring to a boil. Reduce heat; simmer 30 minutes or until potato is tender.
2. Combine cornstarch and evaporated milk in a small bowl; stir with a whisk.
3. Add cornstarch mixture to soup; simmer 5 minutes or until thick, stirring occasionally. Add mushrooms and crab; remove thyme sprig. Ladle into soup bowls; sprinkle with chives, if desired.
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