It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
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.
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