Homemade Crab Soup-No Heavy Cream or cream Of Soups! |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Living in eastern VA means that there is crab soup almost everywhere. I love 'em, but wanted to find one that was a bit lighter. Hope you all enjoy it as much as I do! Ingredients:
1/4 cup light butter (such as promise brand) |
1 large yellow onion, diced |
2 garlic cloves, minced |
3 tablespoons flour |
2 cups clam juice |
2 cups reduced-sodium chicken broth |
10 ounces white corn, frozen |
1 tablespoon reduced-sodium old bay seasoning |
1 bay leaf |
3 cups crabmeat (picked through to remove any shells) |
1 cup skim milk |
1 (8 ounce) package neufchatel cheese, cubed (1/3 less fat cream cheese) |
salt and pepper, to taste |
Directions:
1. Melt the butter in a pot over medium heat. Add the onions and cook until tender and translucent. Add the garlic and cook 1 minute more.
2. Add the flour to the pot, stirring to mix well and cooking for 3 to 4 more minutes.
3. Whisk in the clam juice and chicken broth. Bring them to a boil.
4. Once boiling, add in the corn, old bay, and bay leaf. Reduce the heat and simmer for about 15-20 minutes, uncovered.
5. Gently stir in the milk, cubed cream cheese, crab meat, and any necessary salt/pepper.
6. Cook, stirring occasionally, until the cream cheese is melted and the soup is heated through. Remove the bay leaf, grab some saltines or oyster crackers, and enjoy!
7. **Some helpful hints: The clam juice is found in a bottle in my grocery store, not in a can. Also, the frozen corn doesn't need to be thawed before adding to the soup, and canned corn can be substituted. Finally, 1/3 less fat cream cheese is sometimes called Neufchatel cheese.
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