Make a delicious crab and sweet corn soup in just 10 minutes with this super simple recipe.
Serves44
Cook time5 mins5 minutes
Prep time5 mins5 minutes
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Heat a large greased saucepan overhigh heat. Add the ginger. Cook, stirring, for 1 min or until aromatic. Add stock and creamed corn. Bring tothe boil. Reduce heat to medium.
Add the crab and three-quarters of the spring onion to the stock mixture in the pan and stir tocombine. Season.
Ladle soup evenly among serving bowls. Top with the remaining spring onion and serveimmediately.
Make a delicious crab and sweet corn soup in just 10 minutes with this super simple recipe.
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.
Heat a large greased saucepan overhigh heat. Add the ginger. Cook, stirring, for 1 min or until aromatic. Add stock and creamed corn. Bring tothe boil. Reduce heat to medium.
Add the crab and three-quarters of the spring onion to the stock mixture in the pan and stir tocombine. Season.
Ladle soup evenly among serving bowls. Top with the remaining spring onion and serveimmediately.
