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Creamy Crab Soup

A friend brought this soup to a potluck and I had to have the recipe. I love how tasty and easy to make.—Marilyn Shaw, Middletown, Delaware
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    14 servings (3-1/2 quarts)

Ingredients

  • 1 large onion, finely chopped
  • 1 medium green pepper, finely chopped
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 3 pints half-and-half cream
  • 2 cups frozen shredded hash brown potatoes, thawed
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 1 package (8 ounces) imitation crabmeat, chopped
  • 1-1/2 cups frozen corn, thawed
  • 1 tablespoon dried parsley flakes
  • 1-1/2 teaspoons dill weed
  • 1-1/2 teaspoons seafood seasoning
  • 1 teaspoon pepper

Directions

  • In a Dutch oven, saute onion and green pepper in butter until tender. Add garlic; saute 1 minute longer. Stir in the remaining ingredients. Cook and stir over medium-low heat until heated through (do not boil).
Nutrition Facts
1 cup: 243 calories, 15g fat (9g saturated fat), 81mg cholesterol, 618mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 11g protein.

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