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Main dishes

Creamy Crab Soup

photo by:kraft
Inspired by the seafood soups and stews of the Amazon, this coconut-flavored soup is made extra-creamy with the addition of PHILADELPHIA Cream Cheese.
time
prep:
25 min
total:
25 min
servings
total:
6 servings, about 3/4 cup each

What You Need

1/4
cup  KRAFT Zesty Italian Dressing
1
 onion, chopped
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1
can   (14.5 oz.) fat-free reduced-sodium chicken broth
1
can  (13.5 oz.) lite coconut milk
1
 jalapeño pepper
1
can  (6 oz.) crabmeat, drained, flaked
2
Tbsp.  chopped fresh parsley
1
can   (11 oz.) corn with red and green bell peppers, drained
2
Tbsp.  chopped fresh cilantro
1
 lime, cut into wedges

Make It

HEAT dressing in medium saucepan on medium-high heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Add cream cheese; cook until completely melted, stirring constantly. Stir in broth and coconut milk.

CUT small slit in pepper. Add to soup with crabmeat and parsley; stir. Simmer on medium-low heat 10 min. or until heated through, stirring occasionally. Meanwhile, combine corn and cilantro.

REMOVE and discard pepper. Ladle soup into 6 bowls; top with corn mixture. Serve with lime wedges.

Kraft Kitchens Tips

Size-Wise
Savor the flavor of this rich soup but watch your portion size.
Make Ahead
This satisfying soup can be prepared ahead of time. Cool, then refrigerate up to 3 days or freeze up to 3 months. If frozen, thaw in refrigerator overnight before reheating to serve as directed.
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