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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This soup is simple to make. Kind of like a chowder, a hearty soup but no potatoes. Ingredients:
1/4 cup butter |
1 small white onion, chopped |
2 celery ribs, chopped |
1/4 cup flour |
4 cups milk |
2 teaspoons worcestershire sauce |
1 teaspoon dry mustard |
1/2 teaspoon pepper |
1/8 teaspoon paprika |
1/8 teaspoon chili powder |
1 cup frozen corn, thawed |
1 (14 1/2 ounce) can diced tomatoes, drained |
12 -16 ounces fresh lump crabmeat (i usually use a full pound) |
2 1/2 cups shredded sharp cheddar cheese (or mild cheddar) |
salt, if needed, to taste |
2 tablespoons chopped parsley |
Directions:
1. Melt butter in large saucepan over medium heat. Sauté onion and celery until tender.
2. Add flour; stirring constantly.
3. Stir in milk gradually; add Worcestershire sauce, mustard, pepper, paprika and chili powder. Bring to a simmer, stirring often.
4. Add corn, tomatoes and crabmeat; simmer about 10 minutes, stirring often.
5. Stir in cheese until soup is heated through and cheese is melted.
6. Serve. Garnish with the chopped parsley.
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