Crab and corn with lots of other vegetables in a creamy bisque soup.
| 4 | tbsp butter |
| 4 | c milk, 2% |
| 2 | c cream |
| 1 | c vegetable broth |
| 1 | c onion |
| 1 | c celery |
| 1 | pepper, bell |
| 3/4 | c carrot |
| 3 | c corn |
| 12 | oz crab |
- Put butter in large pot on med-high with onions, celery, bell pepper and carrots until onions are clear (I do carrots last to keep them from getting too soft).
- Add milk and cream and let simmer on medium for about 10 min (or until it's uniformly hot). Add vegetable broth and your choice of spices (salt, fresh ground black pepper and paprika are nice).
- When the soup is simmering add fresh or frozen raw corn kernels and crab. Simmer just long enough to heat up the corn and crab then remove from heat and serve.
Dairy, Seafood, Vegetables, Main Dish, Soup, Simmer, Gluten-Free, Sugar-Free
| Nutrition Facts | ||||||
Serving Size 314.1g |
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Amount Per Serving |
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Calories 261 Calories from Fat
118 |
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% Daily Value* |
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Total Fat
13.1g 20%
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Saturated Fat
6.4g 32%
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Cholesterol
79mg 26%
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Sodium
360mg 15%
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Total Carbohydrates
21.5g 7%
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Dietary Fiber
2.3g 9%
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Sugars
9.4g |
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Protein
15.9g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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