Delicious soup in 30 minutes! Cream corn makes it easy. Great with oyster crackers and a green salad.
2 tablespoons butter
1 cup chopped onion
3/4 cup chopped celery
1 garlic clove, minced
3 1/2 cups cubed red potato
3 tablespoons all-purpose flour
2 1/2 cups milk
1/2 tsp dried thyme or 1 tsp fresh thyme
1/2 tsp black pepper
1/4 tsp grated nutmeg
1 can cream-style corn
14 oz. chicken broth
8 oz. lump crabmeat
3 tablespoons chopped fresh parsley
1 tsp salt
Melt butter in a Dutch oven over medium-high heat. Add onion, celery, and garlic; saute 4 minutes. Add potato; saute 1 minute. Sprinkle with flour, and cook 1 minute, stirring constantly.
Stir in milk, thyme, pepper, nutmeg, corn and broth. Bring to a simmer over medium heat, stirring frequently.
Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in crab, parsely, and salt; cook 5 mintues, stirring occasionally.
Yield: 6 servings, serving size 1 1/2 cups. Calories 265; fat 6.8; fiber 3.1
From the best of Cooking Light vol. 5