Cream based soups are some of my favorites . . . they feel rich and decadent. But they are also some of the easiest to reinvent into lower calorie versions.
Right now, Alaskan King crab legs are on sale at our grocery store . . . they are actually cheaper per pound than beef. Crazy right? So I grabbed a bag and steamed them up. Typically we dip them in melted butter, but today I decided to create a new, healthy soup recipe with them.
In order to keep the calories low on this recipe, I started with a chicken broth base and 2% skim milk. Just before serving, I stirred in 1/2 cup cream which was just enough to make it feel a little richer.
I helped myself to two bowls, yet felt no remorse!
- crab meat from 2.25 lbs crab clusters, steamed in water
- 15 large raw shrimp, shelled and rough cut (approx 1/2 lb)
- 4 cups skim milk
- 1 medium onion, diced
- 1/2 pepper, diced (any color)
- 14.5 oz can chicken broth
- 14.5 oz can white corn
- 4 Tbsp butter
- 1/3 cup flour
- 1/2 cup heavy cream
- 2 Tbsp Old Bay Seasoning
- 4 Tbsp rough chopped parsley
- salt/pepper to taste
Melt butter in heavy stock pot and saute pepper and onion lightly over medium heat. Add flour and blend, cook for 2-3 minutes. Whisk in the chicken broth to thicken. Add milk and blend. Allow to simmer until steam begins to rise. Add corn, shrimp and crab meat. Mix and cook until shrimp is no longer translucent. Add parsley. Add Old Bay Seasoning, salt and pepper to taste. Add cream and blend to incorporate. Serve. Makes 6-8 servings.