1. Heat the butter in a large pan over medium heat; add the onion, garlic, bacon, potatoes, celery and carrot. Cook, stirring for about 5 minutes or until the onion is softened. 2. Add the cans of corn, the stock powder, sauces, lemon juice, water and pepper. Stir well then bring to the boil. Reduce the heat and simmer gently for about 30 minutes or until the potato is cooked. Add more water if the soup is looking too thick. 3. Add the crab meat and cook for a couple of minutes to warm through. 4. Stir through the cream and parsley warm a minute more then serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
