|
1 lb imitation lobster or crabmeat 48 oz can chicken broth 4 cups water 2 cups frozen corn 1/2 teaspoon dried thyme 1 bay leaf 1 tablespoon butter 2 cups thinly sliced onions 29 oz can pumpkin |
1/8 teaspoon nutmeg 1/2 cup heavy cream 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 teaspoon seafood seasoning, such as
Old Bay or Bookbinders 1 tablespoon dried parsley |
1. Fill a large pot with chicken broth and
water. Add thyme, bay leaf, and no peppercorns. Heat
broth to low boil, covered, 15 minutes. Strain the broth discarding the herbs.
2. Melt butter over medium heat. Add onions and cook, stirring, until softened and golden, 8 minutes. Add onions to broth; add frozen corn kernels, and pumpkin, and nutmeg. Simmer mixture until pumpkin and corn is tender, less than 30 minutes.
3. Stir in cream, kosher salt, pepper, and
seafood seasoning. Continuing warming
soup 5 minutes. Add imitation lobster
meat and cook until lobster is just heated through, about 2 minutes. Sprinkle with parsley in serving bowls.