Crab & corn soup

With a few basic pantry ingredients, this tasty soup is ready in a flash.

Combine the soup, stock and corn kernels in a large saucepan over medium-high heat and bring to the boil. Cook, uncovered, for 5 minutes.
Reduce heat to low and stir in the crab meat and half the shallots. Taste and season with salt.
Ladle the soup into serving bowls and sprinkle with the remaining shallots.

Source

1 x 500g pkt sweet corn and chives soup

250ml vegetable stock

1 x 125g can corn kernels, drained

2 x 170g cans crab meat, drained

3 green shallots, ends trimmed, thinly sliced diagonally

Pinch of salt

Mixing Bowl Set

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