Cream of Crab and Corn Soup Recipe
Ingredients:
- 1/2 cup flaked crab meat, canned, fresh, or frozen
- 6 cups bouillon or chicken stock
- 2 (1-pound) cans cream-style corn or its equivalent in fresh corn
- Salt, to taste
- 1/4 to 1/2 teaspoon black or white pepper
- 12 fresh coriander leaves, if available, or 1/4 teaspoon coriander powder
- 3 tablespoons cornstarch mixed with 1 cup cold water or cold bouillon
How to cook Cream of Crab and Corn Soup:
- Heat the bouillon or stock to boiling, add crab meat and corn. Continue boiling for 10 minutes. Season with salt and pepper.
- Stir in cornstarch mixture gently just before serving. (If you stir too long, it will become watery).
- Serve the Cream of Crab and Corn Soup in bowls topped with coriander leaves for taste and decoration.
Note:
The Cream of Crab and Asparagus Soup recipe very easy to cook and so good!
This recipe for Cream of Crab and Corn Soup serves/makes: 4 – 6
The Cream of Crab and Corn Soup recipe is adopted from The Kitchen Grimoire by Celeste Heldstab.
Main Ingredient: Crab
Preparation Method: Soup/Stew
Cuisine: American