Crab and corn soup

Make a delicious crab and sweet corn soup in just 10 minutes with this super simple recipe.

Two bowls of crab and corn soup with sliced spring onions in a side dish

Serves

4

Prep

5m

Cooking

5m

Ingredients

  • 1 tbs finely grated ginger
  • 4 cups (1L) salt-reduced chicken stock
  • 2 x 400g cans creamed corn
  • 2 x 170g cans crab meat in brine, drained
  • 4 spring onions, thinly sliced

Method

STEP 1

Heat a large greased saucepan over high heat. Add the ginger. Cook, stirring, for 1 min or until aromatic. Add stock and creamed corn. Bring to the boil. Reduce heat to medium.

STEP 2

Add the crab and three-quarters of the spring onion to the stock mixture in the pan and stir to combine. Season.

STEP 3

Ladle soup evenly among serving bowls. Top with the remaining spring onion and serve immediately.

Dietary Information

Dairy-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.