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Vegetable Crab Soup

"As a school principal, wife and mom, I cook to wind down at the end of a busy day," comments Amy Lingren of Des Peres, Missouri. "This recipe, rich with cheese and crab, is a quick and different way to dress up canned soup."
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings

Ingredients

  • 1 can (19 ounces) chunky New England clam chowder
  • 1 can (11 ounces) condensed cheddar cheese soup, undiluted
  • 2-1/2 to 3 cups half-and-half cream, divided
  • 1/4 cup white wine
  • 1 tablespoon Worcestershire sauce
  • 1 package (16 ounces) frozen stir-fry vegetable blend
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 medium tomato, seeded and chopped
  • 2/3 cup shredded cheddar cheese
  • 2 tablespoons minced fresh parsley
  • 1/4 to 1/2 teaspoon pepper

Directions

  • In a large saucepan, combine the chowder, soup, 2-1/2 cups cream, wine and Worcestershire sauce. Bring to a boil. Stir in vegetables; return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender.
  • Stir in the crab, tomato, cheese, parsley and pepper. Cook and stir until heated through, adding remaining cream if desired.
Nutrition Facts
1 cup: 314 calories, 17g fat (9g saturated fat), 93mg cholesterol, 844mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 18g protein.

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