From Southern Living Magazine
| 2 | celery stalks, diced |
| 1 | green bell pepper, diced |
| 1 | medium onion, diced |
| 1 | jalapeno pepper, seeded and diced |
| 32 | oz. chicken broth |
| 3 | tbsp all-purpose flour |
| 3 | cups fresh corn kernels |
| 1 | lb. fresh lump crabmeat, drained and picked |
| 1 | cup whipping cream |
| 1/2 | tsp salt |
| 1/4 | tsp pepper |
- Sautee celery and next three ingredients in hot drippings 5 to 6 minutes or until tender
- Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to a boil; reduce heat and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated.
Soup
| Nutrition Facts | ||||||
Serving Size 224.7g |
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Amount Per Serving |
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Calories 153 Calories from Fat
50 |
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% Daily Value* |
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Total Fat
5.6g 9%
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Saturated Fat
2.6g 13%
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Trans Fat
0.0g |
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Cholesterol
59mg 20%
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Sodium
546mg 23%
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Total Carbohydrates
13.3g 4%
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Dietary Fiber
1.8g 7%
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Sugars
2.5g |
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Protein
13.2g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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