Crab & corn soup

500 g pkt sweet corn and chives soup

250 ml Massel vegetable liquid stock

125 g can corn kernels, drained

340 g of fresh crab meat

3 green shallots, ends trimmed, thinly sliced diagonally

of salt

Step 1

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. With thanks to taste.com.au