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
  1. 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.
  2. Reduce heat to low and stir in the crab meat and half the shallots. Taste and season with salt.
  3. Ladle the soup into serving bowls and sprinkle with the remaining shallots.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s