Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Corn and Crab Soup
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- #14160
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon butter
1 large onion, chopped
1 red bell pepper, chopped
2 cans (11 ounce size) corn, drained
2 cans (14 ounce size) vegetable broth
salt
freshly ground black pepper
2 cans (6 ounce size) crab meat, drained
2 tablespoons chopped chives
directions
Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring often, until the onion has softened a bit, about 3 to 4 minutes.
Add the bell pepper and corn and continue to cook until the vegetables are tender, about 5 minutes, stirring occasionally. Add the broth, bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
Carefully ladle about half of the soup into a blender, filling it no more than halfway, and puree until smooth, about 2 minutes. You may need to do this in batches.
Return the puree to the saucepan and season with salt and a generous amount of pepper. Add the crab and cook just until heated through, about 2 minutes. Garnish with the chives.
added by
rlusk12
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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