My friend Janel has cool blog, and she has started "Souper Saturdays." She even has a really cool button and logo to go with the name.
But I'm technically challenged, and couldn't figure out how to copy her button and post it on my site. Sigh.
ANYway, I'm playing along, and posting a soup recipe here.
You will LOVE IT. Go make it. Now!
And take a look at Janel's blog........ over here..... http://www.dandeliondayz.com/
Have a Souper Saturday!
Maryland Crab-Sweet Corn Chowder
1 1/2 cups frozen whole kernel corn
1 medium onion, finely chopped
2 cloves garlic, minced
1 tsp oil
1 14oz can chicken broth
1 cup whipping cream
1/4 tsp salt
1/8 tsp white pepper
1 cup peeled and finely chopped potato
1/4 cup finely chopped bell pepper, any color
6 oz fresh or frozen cooked crabmeat
fresh parsley (optional)
red sweet bell popper strips (optional)
In a saucepan, cook half of the corn, the onion and garlic in hot cooking oil till onion is tender but not brown. Carefully add chicken broth. Bring to boiling, reduce heat and simmer uncovered for 10 min.
Stir in whipping cream, salt and pepper. Simmer uncovered for 10 min. remove from heat and cool slightly.
Pour the cooled mixture into a blender container. Cover and blend till smooth. Return to same saucepan, keep warm.
Meanwhile, in small covered saucepan, cook remaining corn and potato in boiling salter water for 2 minutes. Add chopped sweet pepper. Cover and cook about 1 minute more or till tender.
Stir the drained veggies into the soup. Add the fresh or frozen crabmeat, heat through.
If desired, garnish each serving with parsley and red pepper strips.
Makes 4 1/2 cups.
259 calories per serving.
February Favorites 2018
1 day ago