"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cream of Crab and Corn Soup Recipe

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This recipe for Cream of Crab and Corn Soup, by , is from The Binning and Tovrea Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Tovrea
Added: Friday, September 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Qt Half and Half or real cream
2 sticks, 1 Cup of butter (not margarine)
1 large onion, chopped
2 Cans whole corn (14 oz. each)
2 Cans, 7 oz. each White Crab meat
Salt and White Pepper to taste

Directions:
Directions:
Saute onions in butter. Add corn and crab meat. Heat. Add cream last, just before serving. Do not boil. Serve hot.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 Minutes

 

 

 

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