Corn and Crab Soup
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Serves/Makes: 4
Ready in: < 30 minutes
- 1 tablespoon butter
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 2 cans (11 ounce size) corn, drained
- 2 cans (14 ounce size) vegetable broth
- salt
- freshly ground black pepper
- 2 cans (6 ounce size) crab meat, drained
- 2 tablespoons chopped chives
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.
Recipe Source: cdkitchen.com
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