Monday, August 16, 2010
2 14.5 oz can's fat free chicken broth
1 14.75 oz can cream style corn
2 6oz can lump crab meat, thoroughly drained
1 6 oz frozen fillet mild white fish ( such as tilapia or cod)
2 c (about 7 oz) frozen cooked ready to eat shrimp)
1 c frozen sweet corn kernels
1 red bell pepper, chopped
1/2 c finely chopped onion
1/2 c plain light soy milk ( we actually just used fat free milk, which made it thin as well but still good)
1/2 tsp chopped garlic
1/2 c instant mashed potato flakes
1/4 c fat free sour cream
salt and pepper to taste
Place all ingredients except potato flakes and sour cream in the crock pot, and mix well. (yup, that fish fillet goes in whole!!)
Cover and cook on high for 3-4 hrs or on low for 7-8 hrs.
Stir to break up the fish fillet. Add potato flakes and sour cream, and stir very well. If you like, season to taste with salt and pepper, enjoy!!
Seriously, I so dug the flavor of this soup!!!