CORN CRAB SOUP

Corn Crab Soup image

Provided by rachel21321

Categories Crab

Time 1h35m

Yield 16 cups, 6-8 serving(s)

Number Of Ingredients 10

1/2 cup real butter
2 bunches green onions
2 (8 ounce) cans cream celery soup
1 pint half and half milk
1 pint milk
2 (8 ounce) cans undrained white corn
1 (8 ounce) can creamed corn
2 tablespoons Italian salad dressing
1 tablespoon crab boil, concentrate
3 (8 ounce) cans undrained crabmeat

Steps:

Sauté the chopped, white portion of green onions in the butter.
Add cream of celery soup, half-and-half and milk. Bring to boil.
Add white corn and cream corn. Bring to oil.
Add Italian salad dressing and Zatarain's liquid crab boil concentrate.
Add crabmeat.
Cook in covered pot on medium-low heat for about an hour, stirring about every 10 minutes.
Add the chopped green onion tops either just before serving, or just before cooking for the hour.
*feel free to doctor w scallops or shrimp, but put shrimp in later than crab or scallops or they'll taste gummy.
*freezes/reheats well.

Nutrition Facts : Calories 550.2, Fat 32.9, SaturatedFat 18.5, Cholesterol 137.8, Sodium 1841.1, Carbohydrate 37.3, Fiber 4, Sugar 5.9, Protein 30.8