crab and corn soup
Melt butter in heavy 4-6 qt soup pot over medium heat. Add onion and garlic. Salute until wilted and transparent, about 5 minutes. Add flour all at once; stir until blended. Cook 3-4 minutes, stirring. Slowly stir in clam juice and chicken broth. Bring to a boil to thicken. Stir in corn, thyme, salt, black pepper and cayenne; reduce heat to medium. Cook, uncovered, 25 minutes. Stir in cream; cook 10 minutes. Taste for seasoning; adjust if necessary. Using your fingertips, carefully pick thru crabmeat; remove any bits of shell. Do not break up lumps of meat. Add crabmeat and green onions to soup; cook over medium heat just to heat through, 5-6 minutes. Serve hot.
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Serving Size: 1 Serving (405g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 880 | ||
Calories from Fat: 575 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.9g | 85 % | |
Saturated Fat 24.1g | 121 % | |
Monounsaturated Fat 23.8g | ||
Polyunsanturated Fat 10.8g | ||
Cholesterol 325.3mg | 100 % | |
Sodium 389.5mg | 13 % | |
Potassium 809.9mg | 21 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.9g | ||
Protein 68.3g | 98 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 880
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