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Prep Time: 2 Minutes Cook Time: 5 Minutes |
Ready In: 7 Minutes Servings: 4 |
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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. Ingredients:
3 cans cream of potato soup |
1 can cream of celery soup |
2 cans corn, do not drain |
1 green onion |
1 quart half-and-half cream |
2 cans crabmeat |
black pepper |
3 tablespoons butter |
Directions:
1. I place the first 3 ingredients in a food processor;.
2. Pulsing for a second or two just until the onion is chopped.
3. Pour mixture into a saucepan;.
4. Add cream, crab and corn and cook on low for 5 to 10 minutes.
5. Heat and serve!
6. *Freshcrabmeat can be substituted for the canned variety.
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