Quick Corn Soup with Crab Print Email

2 ounces butter
1 cup finely chopped onions
2 tomatoes, chopped
2 cups canned whole corn, well drained
2 cups creamed corn
1 can evaporated milk
3 cups chicken stock
1 tablespoon salt
1 teaspoon black pepper
1 cup lump crabmeat

In a large saucepan, heat the butter over moderate heat. Add the onions and sauté for 5 minutes. Stir in the tomatoes and cook for a few minutes. Add the corn, milk, stock, salt, and pepper, and simmer for 10 minutes. Stir in the crabmeat and continue simmering for 5 minutes to warm through. Serve with crackers or warm fresh bread. - adapted from Global Gourmet

    Holiday Menu Order Here
Holiday Menu