Recipe for Crabmeat-Corn Soup

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Yield:

12 Servings

Ingredients:

Amount	Ingredient
	Vegetable cooking spray
1/3 cup	Chopped red onion
1/3 cup	Chopped celery
3/4 cup	Chopped green bell pepper
3 x	Cloves garlic, minced
1 tbl	Worcestershire sauce
1/2 tsp	Salt
1/2 tsp	Dried thyme
1/4 tsp	Pepper
21 oz	Low-salt chicken broth, (2 cans)
16 oz	Frozen shoepeg white corn, (1 package)
10 oz	Diced tomatoes and green chiles, (1 can) undrained
6 oz	Tomato paste, (1 can)
4 cup	Water
1 cup	Sliced green onions

Instructions:

Instructions: Coat a Dutch oven with cooking spray; place over medium heat. Add onion and next 3 ingredients, and saute 5 minutes. Add Worcestershire sauce and next 7 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour.

Stir in remaining ingredients; cook over medium heat 15 minutes.

Yield: 3
quarts (serving size: 1 cup).

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