Corn And Crab Soup

Recipe Ingredients

1 tablespoon	15ml	Butter
1 tablespoon	15ml	Onion - chopped (large)
1		Red bell pepper - chopped
2		Drained corn - (11 oz ea)
2		Vegetable broth - (14 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Drained crab meat - (6 oz ea)
2 tablespoons	30ml	Chopped chives

Recipe Instructions

Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring often, until the onion has softened a bit, about 3 to 4 minutes. Add the bell pepper and corn and continue to cook until the vegetables are tender, about 5 minutes, stirring occasionally. Add the broth, bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.

Carefully ladle about half of the soup into a blender, filling it no more than halfway, and puree until smooth, about 2 minutes. You may need to do this in batches. Return the puree to the saucepan and season with salt and a generous amount of pepper. Add the crab and cook just until heated through, about 2 minutes. Garnish with the chives.

This recipe yields 4 servings.

Each serving: 326 calories; 2,017 mg sodium; 55 mg cholesterol; 7 grams fat; 3 grams saturated fat; 45 grams carbohydrates; 24 grams protein; 4.95 grams fiber.

Source:
The Los Angeles Times, 01-30-2002

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