Fontina-Vegetable Crab Soup
Total TimePrep: 30 min. Cook: 25 min.
LOVE this soup--and it's been added to my soup favorites. I did have to make a few changes: family does not like corn and leaving it out made the soup a bit thin, so I separately cooked a couple of potatoes (diced, boiled, and slightly mashed) before adding them to the soup; the addition of the potatoes made this more chowder-like. I added half of a carrot (grated, which provided another color to the soup); and because of trying to keep costs down, I added the flaked-version of imitation crab meat. The soup is even better the next day. Truly delicious!
This is sooooo delicious. Thanks for the recipe. I had to adjust this for my own way of eating but stayed true to the recipe as much as possible. I subbed arrowroot for regular flour, butter for the canola, canned coconut milk for the heavy cream (only because I didn't have any) and skipped the corn because I am grain free.
This was really good. I didn't have any corn so I made it without, but it was really good even with out the corn. Will make this again. *** My second review **, I now used the corn in it was better yet with it, and since my first review I had made this soup over and over again.
Most seafood soups have an overpowering taste of cream and seafood, but not this one it's perfect.
I thought roasting the corn was a step that didn't produce much additional flavor. Next time I will make it quicker by adding corn cut from cob or even from a can. Would otherwise keep this recipe as is. Family loved this recipe and will definitely be made again and again.