Crabmeat and Corn Soup, Low Fat |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Lower fat version of Crabmeat and Corn Soup. Ingredients:
1/4 cup butter |
1/4 cup flour |
2 cups skim milk |
1/2 cup heavy cream |
12 ounces evaporated skim milk |
4 ears corn |
1 cup green onion, chopped |
1 lb fresh crabmeat |
1/2 teaspoon white pepper |
1/2 teaspoon seasoning salt |
1 tablespoon soy sauce |
1/4 cup fresh parsley, chopped |
Directions:
1. Melt butter.
2. Add flour and stir gently. Do not let roux darken.
3. Add milk, stirring until it begins to simmer.
4. Add heavy cream and evaporated milk.
5. Add corn and green onion. Cook 3-4 minutes until tender.
6. Add crab meat, pepper, salt and soy sauce and simmer until hot. Do not allow to boil.
7. Adjust seasonings to taste.
8. Garnish with fresh parsley and serve immediately.
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