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CORN/CRAB SOUP

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by , 02-19-2011 at 07:42 PM (232 Views)
This is pretty good on a cold day.

4 slices bacon** (see below for alternative)
1 large onion, chopped
2 cloves minced garlic
6 cups (48 oz.) chicken broth
2 tsp. seafood seasoning (I use Chef Paul Prudhomme's
Seafood Magic seasoning blend)
6 to 8 small potatoes, cut into 1" pieces
2 c. (16 oz.) frozen whole kernel corn
8 oz. fake crabmeat
1/2 c. heavy cream (or half and half, whole/2%/skim milk)

Cook the bacon over medium heat until crisp. Remove bacon and drain on paper towel. Crumble and set aside. Pour out all but 2 Tbsp. of the drippings. (** See below for alternative method)

On medium heat, add the onion and garlic to the drippings and cook til tender.

Stir in the broth, seafood seasoning, potatoes and corn. Heat to a boil. Reduce the heat to low. Cook 15 min. or til potatoes are tender.

Add the crabmeat and cream. Cook for 5 minutes. When you serve the soup, top with crumbled bacon.

**I don't buy bacon so what I do is buy a jar of the precooked bacon. I put the precooked bacon and 2 Tbsp. of oil in the pan and heat it up in a pan, stirring constantly, for a few minutes. That way, some of the oil from the bacon goes into the cooking oil and flavors it. I don't remove the bacon, I just throw the onions and garlic on top of it and continue cooking, making the bacon bits a part of the soup.

Makes 6 servings.
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