“This soup is simple to make. Kind of like a chowder, a hearty soup but no potatoes.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in large saucepan over medium heat. Sauté onion and celery until tender.
  2. Add flour; stirring constantly.
  3. Stir in milk gradually; add Worcestershire sauce, mustard, pepper, paprika and chili powder. Bring to a simmer, stirring often.
  4. Add corn, tomatoes and crabmeat; simmer about 10 minutes, stirring often.
  5. Stir in cheese until soup is heated through and cheese is melted.
  6. Serve. Garnish with the chopped parsley.

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