Crab & corn soup

1 x 500g pkt sweet corn and chives soup (Campbell’s Velish brand)
250ml (1 cup) Campbell’s Real Stock Vegetable
1 x 125g can corn kernels, drained
2 x 170g cans crab meat, drained
3 green shallots, ends trimmed, thinly sliced diagonally
Pinch of salt
Combine the soup, stock and corn kernels in a large saucepan over medium-high heat and bring to the boil. Cook, uncovered, for 5 minutes.
Reduce heat to low and stir in the crab meat and half the shallots. Taste and season with salt.

Ladle the soup into serving bowls and sprinkle with the remaining shallots.

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