Recipe Details
Ingredients
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¼cupbutter
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¾cuponion, chopped
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3(14 ounce) canschicken broth
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3clovesgarlic
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2bay leaves
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½teaspooncayenne pepper
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1teaspoonCajun seasoning
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salt and pepper to taste
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4ears corn, kernels cut from cob
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½cuphalf-and-half
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3tablespoonsall-purpose flour
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½cupmilk
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16ouncesfresh lump crabmeat
Cooking Directions
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Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
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Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
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In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
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Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories219 | |
| % Daily Value * | |
| Total Fat 10g |
12% |
| Saturated Fat 5g |
26% |
| Cholesterol 59mg |
20% |
| Sodium 993mg |
43% |
| Total Carbohydrate 20g |
7% |
| Dietary Fiber 2g |
9% |
| Total Sugars 5g |
|
| Protein 14g |
29% |
| Vitamin C 9mg |
10% |
| Calcium 69mg |
5% |
| Iron 1mg |
4% |
| Potassium 472mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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