A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cajun Crab Soup
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- #6905
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 cup unsalted butter
1 onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups clam juice
2 cups chicken broth
1 package (10 ounce size) frozen white corn
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground cayenne pepper
2 cups heavy cream
1 pound lump crab meat, drained
4 green onions, chopped
directions
Melt butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender. Whisk in flour, and cook 2 minutes.
Stir in clam juice and chicken broth, and bring to a boil. Mix in corn, and season with salt, white pepper, thyme, and cayenne. Reduce heat, and simmer 15 minutes.
Stir in cream, crab meat, and green onions. Heat through, but do not let boil.
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nutrition data
595 calories, 48 grams fat, 20 grams carbohydrates, 20 grams protein per serving. This recipe is low in carbs.
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