Cream of Crab Soup
- 1 tbsp unsalted butter
- 1 cup onion
- 1/2 lb fresh lump crab meat
- 4 cups low-sodium chicken broth
- 1 cup liquid nondairy creamer
- 2 tbsp cornstarch
- 1/2 tsp dill weed
- 1/4 tsp Old Bay Seasoning® 30% Less Sodium
- 1/4 tsp black pepper
Melt butter in a large pot over moderate heat. Chop onion and add to pot. Cook, stirring until onion becomes soft and transparent.
Add crab meat. Cook 2 to 3 minutes, stirring constantly. Add chicken broth and bring mixture to a boil. Reduce heat to low.
Combine nondairy creamer and cornstarch in a small bowl. Whisk until smooth. Add to soup and increase heat slightly, stirring constantly until mixture thickens and comes to a boil. Add dill weed, Old Bay seasoning® and pepper to soup and stir. Ready to serve.
Serving: 1cup | Calories: 142kcal | Carbohydrates: 10g | Protein: 12g | Fat: 6g | Cholesterol: 29mg | Sodium: 297mg | Potassium: 244mg | Fiber: 0g | Calcium: 26mg | Phosphorus: 100mg