Crab and Sweet Corn Soup recipe

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Ingredients

1 tablespoon vegetable oil
1 cup sweet corn kernels
2 cups fish stock
salt and pepper to taste
1 egg, beaten
1 (6 ounce) can crabmeat, drained and flaked

Nutrition Info

148.5 calories
carbohydrate: 9.6 g
cholesterol: 83.9 mg
fat: 6.1 g
fiber: 1 g
protein: 13.6 g
saturatedFat: 1.2 g
servingSize: -
sodium: 714.2 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a saucepan over medium-high heat. Add the corn, and fry for about 30 seconds. Pour in the fish stock, and season with salt and pepper. Simmer over medium-low heat for a few minutes. Drizzle in the egg while slowly stirring the soup to create a white swirl.

  2. To serve, divide the crabmeat into 4 bowls, and ladle the hot soup over it.

Recipe Yield

4 servings

Recipe Note

A delicious soup that is perfect for anything from a summer lunch to a dinner party starter!

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