Easy corn and crab soup

Written by Catherine Saxelby on Wednesday, 15 July 2009.
Tagged: egg-free, high fibre, light meal, main course, poach, seafood, soup

  • Ready In: 15 minutes
  • Prep Time: 7 minutes
  • Cooking Time: 8 minutes
  • Serves: 4
Easy corn and crab soup

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 a can of creamed corn and a 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
  • 440g can creamed corn
  • 1 tablespoons cornflour
  • 1 cup low-fat milk
  • 170g can crab meat
  • 2 tablespoons chopped fresh parsley

Nutrition per serve

960 kilojoules ( 230 Calories), 7g fat (including 1g saturated fat), 28g carbohydrate (including 12g sugars), 5g fibre and 990mg sodium. Read our nutrition rating system.

Directions

  1. 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.
  2. Add stock and corn, bring to the boil, stirring, then reduce heat and simmer 3 minutes.
  3. 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.
  4. Stir in flaked crabmeat (with any liquid) and parsley. Heat through for 1 minute and serve.

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