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Crab and Corn Soup

Deborah, Taste and Tell
  • 490 minutes
  • Serves 6

INGREDIENTS

1 qt

chicken stock

1 tbsp

butter

1 cup

chopped onion

32

-ounces fresh or frozen corn

2

garlic cloves, chopped

1 tsp

kosher salt

1/2 tsp

cayenne pepper

1 6 ounce can

lump crabmeat, drained

1 cup

half-and-half or heavy cream

1

avocado, for garnish