Creamy Crab Soup: My Cajun-Kissed Chowder Recipe!
This Creamy crab soup Crab and Corn Chowder is pure comfort food! A touch of Cajun spice makes it extra special. Ready in under an hour!
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Cooking tools:
- Stockpot
- Dutch oven
- Ladle
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Pot
- Colander
- Can opener
- Mixing bowl
- Mise en place bowl
- Kitchen timer
Ingredients
- ½ cup (1 stick/113g) Unsalted Butter
- 1 medium Yellow Onion, finely diced (about 1 cup)
- 2 (10.75 ounce/305g each) cans Cream of Mushroom Soup
- 2 cups (473ml) Whole Milk
- 2 cups (473ml) Half & Half
- 1 teaspoon Crab Boil seasoning (like Old Bay, adjust to taste)
- 1 (15 ounce/425g) can Corn, drained
- 1 pound (454g) Cooked Crab Meat, picked over for shells
- 1 bunch Green Onions, thinly sliced, for garnish
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