Thursday, March 13, 2014

crab and shrimp soup

Recipe Info
Makes 10 (1-cup) servings.
Prep Time: 15 minutes
Cook Time: 18 minutes

Nutritional Info
Calories: 221
Fat: 9 g
Carbohydrates: 24 g
Cholesterol: 44 mg
Sodium: 541 mg
Fiber: 3 g
Protein: 11 g

2 tablespoons butter
1 tablespoon vegetable oil
2 medium potatoes, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, chopped (about 1 cup)
2 ribs celery, chopped (about 1 cup)
1/2 cup chopped red bell pepper
4 teaspoons OLD BAY® Seasoning
1/4 cup flour
1 leaf McCormick® Bay Leaves
2 cups chicken broth
1 quart (4 cups) whole milk or (1 quart of whipping cream)
3 cups fresh or frozen corn kernels or (1can)
16 ounces lump crab meat (2 cans)
 1 bag shrimp
1 tomato pates

  1. Heat butter and oil in large saucepan on medium heat. Add potatoes, onion, celery, bell pepper, Old Bay Seasoning and bay leaf; cook and stir 8 minutes or until potatoes are tender. Sprinkle with flour; cook 2 minutes, stirring constantly. Stir in milk and chicken broth. Bring to boil. Add corn and crabmeat. Reduce heat to low; simmer 5 minutes. Remove and discard bay leaf.

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