Crab and Corn Soup

Eve23

4 Ears fresh corn
2 Tomatoes, quartered
1 Onion, chopped
1 Garlic clove, finely chopped
1 cup shredded crab meat
4 cups water
4 Tbsp nonfat plain yogurt
Dash of tabasco or other red sauce to taste
Cilantro garnish

Cut the corn off the cob. Put half of the corn, the tomatoes, onion, and garlic into a soup pan with the water. Bring to a boil. Reduce heat and stir in the yogurt slowly. Cover and simmer for one hour.

Add the remainder of the corn, dashes of tabasco, and crab. Simmer for 20 more minutes. Serve with Cilantro garnish.

Makes 4 cups

Calories 208
Fat 1.7
Carb. 31.5
Protein 17.2
Chol. 24.6

Eve23

4 Ears fresh corn
2 Tomatoes, quartered
1 Onion, chopped
1 Garlic clove, finely chopped
1 cup shredded crab meat
4 cups water
4 Tbsp nonfat plain yogurt
Dash of tabasco or other red sauce to taste
Cilantro garnish

Cut the corn off the cob. Put half of the corn, the tomatoes, onion, and garlic into a soup pan with the water. Bring to a boil. Reduce heat and stir in the yogurt slowly. Cover and simmer for one hour.

Add the remainder of the corn, dashes of tabasco, and crab. Simmer for 20 more minutes. Serve with Cilantro garnish.

Makes 4 cups

Calories 208
Fat 1.7
Carb. 31.5
Protein 17.2
Chol. 24.6