Chicken, Corn and Crab Soup
1 hour 45 minutes
A creamy chicken and corn soup to feed an army. It is rich with crabmeat and mushrooms, the perfect thing for a cold and windy day.
MarlowMethodistChurch
1 person made this
Ingredients
Serves: 8
- 8 cups water
- 2 chicken stock cubes
- 1 small onion, finely diced
- 110g mushrooms, finely diced
- 4 bone-in chicken thighs
- 2 (170g) tins crab meat
- 2 (420g) tins sweetcorn
- soy sauce, to taste
- black pepper, to taste
- 1 tablespoon butter
- 1 tablespoon plain flour
Directions
Preparation:15min ›
Cook:1hour30min ›
Ready in:1hour45min
- Heat the water in a saucepan with the crumble stock cubes. Bring to a simmer and add the onions and mushrooms.
- Grill the chicken thighs until the juices run clear when pricked with a fork. Let cool, remove the skin and bones and dice the meat finely. Add to the saucepan with the tinned crab.
- Blend one of the tins of sweetcorn and add to the soup with the second tin. Season to taste with soy sauce and black pepper. Simmer very gently for 1 hour.
- Blend the butter and flour together to make a paste. Add small amounts of hot soup to it until it has a sauce-like consistency. Add to the soup, stir well and simmer 10 more minutes. Serve.
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