Crabmeat-Corn Soup

Recipe By : Cooking Light, Nov/Dec 1994, page 128

2.87 Points Per Serving

Hi here is a recipes for crabmeat corn soup I didn't have a clam chowder on hand but this is really nice. Jenn

vegetable cooking spray

3/4 cup red onion -- chopped

3/4 cup celery -- chopped

3/8 cup green bell pepper -- chopped

1 1/2 cloves garlic -- minced

1 1/2 teaspoons worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon thyme

1 dash pepper

2/3 cup chicken broth -- low fat

1/2 pound corn kernels

10 ounces diced tomatoes -- with green chilies

2 cups water

1/2 pound crab claw meat -- (or imitation crab)

Coat a Dutch oven with cooking spray; place over medium heat. Add onion and next 3 ingredients, and saute 5 minutes. Add Worcestershire sauce and next 7 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour. Stir in remaining ingredients; cook over medium heat 15 minutes.

Serving Size : 4

NOTES : Per serving: 144.3 cal, 1.5g fat, 3.2g fibre

Shared by Jennifer H