Fontina-Vegetable Crab Soup Recipe

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Fontina-Vegetable Crab Soup
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Ingredients:

Directions:

  1. Pat corn dry; transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 12-15 minutes or until lightly browned, stirring once.
  2. Meanwhile, in a Dutch oven, saute the onion, red peppers and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, cayenne and corn. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
  3. Combine flour and cream until smooth. Gradually stir into broth mixture; add cheese. Bring to a gentle boil; cook and stir for 2 minutes or until thickened and cheese is melted. Top servings with crab. Yield: 5 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 507.52 Kcal (2125 kJ)
Calories from fat 238.07 Kcal
% Daily Value*
Total Fat 26.45g 41%
Cholesterol 76.52mg 26%
Sodium 690.91mg 29%
Potassium 258.01mg 5%
Total Carbs 46.97g 16%
Sugars 9.73g 39%
Dietary Fiber 2.1g 8%
Protein 18.75g 38%
Vitamin C 51.1mg 85%
Iron 13.3mg 74%
Calcium 192.6mg 19%
Amount Per 100 g
Calories 183.94 Kcal (770 kJ)
Calories from fat 86.28 Kcal
% Daily Value*
Total Fat 9.59g 41%
Cholesterol 27.73mg 26%
Sodium 250.4mg 29%
Potassium 93.51mg 5%
Total Carbs 17.02g 16%
Sugars 3.53g 39%
Dietary Fiber 0.76g 8%
Protein 6.8g 38%
Vitamin C 18.5mg 85%
Iron 4.8mg 74%
Calcium 69.8mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.9
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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