Crab and Corn Soup
Fresh or frozen corn comes together with crabmeat to give you this delicious Crab and Corn Soup, made in the slow cooker.
Servings 6 servings
Calories
Ingredients
- 1 quart chicken stock
- 1 tablespoon butter
- 1 cup chopped onion
- 32 ounces fresh or frozen corn
- 2 garlic cloves chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1 (6 oz) can lump crabmeat drained
- 1 cup half-and-half or heavy cream
- 1 avocado for garnish
Instructions
- Put the chicken stock, butter, onion, corn, garlic, salt, cayenne pepper and crabmeat in a 4 quart slow cooker. Cover and cook on high for 4 hours or for 8 hours on low.1 quart chicken stock, 1 tablespoon butter, 1 cup chopped onion, 32 ounces fresh or frozen corn, 2 garlic cloves, 1 teaspoon kosher salt, 1/2 teaspoon cayenne pepper, 1 (6 oz) can lump crabmeat
- If you want a thicker soup, pulse a handheld blender a few times or scoop out a cup and blend in a blender or food processor (be careful – it’s hot!) and add back in.
- Stir in the half-and-half or cream before serving.1 cup half-and-half or heavy cream
- Garnish with Avocado.