ISO a WW crab/corn soup recipe

[BarbA 10]

My husband has done something to my old cookbooks (Tomorrow is supposed to be our 23rd anniversary ... perhaps we'll make it to then, but i'm pretty stoked right now! )

 

I had a recipe in one of my older WW cookbooks for a Chinese Crab Corn Chowder.

 

It used mock crab ... creamed corn ... i *think* a chicken broth ... no bacon or potatoes. I can't remember if it called for evap milk or not. It was around 2 points (if i'm remembering clearly). Does anyone have a low pointed soup recipe similar to this?

 

Thanks!

[BarbA 10]

Found it!! (And no .. it didn't ruin my marriage ... grinning ... i found the cookbook downstairs when i was cleaning up in the basement.) It is a GREAT soup!

 

 

* Exported from MasterCook *

Corn and Crabmeat Soup - 2 Points

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Chicken Soup seafood

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups low sodium chicken broth

3 ounces chicken breast, no skin, no bone, R-T-C -- cubed

1 1/2 cups corn, cream-style

1 Tablespoon cornstarch

2 Tablespoons water -- cold

10 ounces crab -- Fresh or imitation - picked over and broken into chunks

1/2 teaspoon salt

 

In blender or food processor, combine 1 cup of the chicken broth with the chicken; Process until pureed. (I omit this step and just mince chicken finely)

 

In large saucepan, bring remaining broth to a boil; stir in corn. Gradually whisk in pureed chicken mixture.

 

In small cup, combine cornstarch with 2 Tablespoon cold water. SLowly pour into soup, stirring constantly; cook until soup is thickened. Stir in crabmeat; season with salte. Ladle evenly into 6 soup bowls.

 

Each Serving (1 cup) provides: 1 protein; 1/2 Bread; 30 optional calories.

 

Per Serving: 126 Calories; 15 g protein; 1 g fat; 13 g carbohydrate; 57 mg calcium; 781 mg sodium; 55 mg cholesterol; 1 g fiber. 126; 1; 1 = 2.4 points.

 

Description:

"WW - Favorite Homestyle Recipes"

Source:

"WW Favorite Homestyle Recipes - 1993"

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 130 Calories; 1g Fat (7.6% calories from fat); 17g Protein; 14g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 722mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

[plcm111195 0]

I'm glad you found it. I looked through all of my ww cookbooks but couldn't find anything. It looks good. I'll be trying it soon.

Thanks!

[BarbA 10]

Just made this. I added two cans of the chicken broth instead of just one. I added a chicken bouillion too. It came up to the 6 - 1 cup servings. It was very thick

 

I may add some finely minced onion and celery next time, but i'm not positive.

 

It was SO sweet and yummy! I have 3 bowls packaged up to take to work next week ..... a great 2 point soup for lunch!

[CW 10]

Bump

 

Bump

[BarbA 10]

This is now 3 P+ according to the Nutritionals ....

[BarbA 10]

Hmmmm. This recipe is a winner and definitely worth 3P+!!!! I'm making it this weekend. I'll get some freezer containers so I can take individual servings to work!!

[kkmoss 10]

This sounds absolutely DELICIOUS!!! Thanks for the post!