When my husband came home early yesterday with some kind of flu featuring a runny nose and a throat so sore that he couldn't swallow anything, I changed dinner plans at the very last minute. I raided the kitchen and found 2 cans of creamed corn, and some frozen crab sticks. So I decided to make him a Cream Corn and Crab soup.
Soup for the sick doesn't have to be boring and tasteless. This cream corn and crab soup has plenty of vitamins and protein from the corn and eggs, and it’s not too heavy on the stomach. Its a nice, hot, comfy dish and it's really easy to make. My poorly hubby seems to have enjoyed it very much, at least what he could taste.
I enjoyed it very much too. It was rich, creamy and flavorful. I might have made this because my husband was sick, but I can totally see myself making this any day.
Cook Time: 30 minutes
Serves: 2 - 4
Estimates Cost: $5
- 1 can of cream style corn
- 1 cup.of cooked lump crab meat. (I used shredded crab sticks instead, I didn't have fresh one in the house)
- 4 cups. of chicken broth
- 5 tablespoons all-purpose flour
- 2 eggs, beaten
- salt, to taste
- Optional white pepper
- Mix flour with 1 cup of chicken broth.
- Bring the rest of the broth and corn to boil over medium heat. Stir in the flour mixture, keep stirring for a minute to prevent lumps from forming. Season with salt.
- Cover, lower the heat and cook for about 10 minutes
- Add the shredded crab sticks. Continue simmering for another minute.
- Pour in the beaten eggs in a thin stream in circular motion. Continue to stir gently until the egg white sets, this will create shreds of egg white
- Adjust seasoning if necessary.
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