Corn & Crab Soup is an easy recipe that turns a few ingredients into a delicious bowl of summer. Use fresh sweet corn when available for the best results!
Prep Time45 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr30 minutesmins
Course: Soup
Keyword: corn, crab, easy recipe
Servings: 4servings
Author: At Home with Kowalski’s August-October 2017 magazine
Ingredients
4tbsp.unsalted butter
1/3c.minced shallots
5c.corn kernelsfrom 7-9 ears, divided
1 1/2tsp.kosher saltplus more for seasoning
1/4tsp.freshly ground black pepperplus more for seasoning
3 1/2c.milkI used organic whole milk
13oz.cooked jumbo lump crab meatI recommend Chicken of the Sea Premium Lump
2tbsp.snipped fresh chivesplus more for garnish
2tbsp.fresh lemon juice
Instructions
In a large, deep pot over medium-high heat, melt butter. Add shallots; cook, stirring occasionally, until tender and fragrant (about 5 minutes.)
Add 4 1/2 c. corn, 1 1/2 tsp. salt and 1/4 tsp. pepper; cook and stir for 1 minute.
Add milk; bring to a low boil. Reduce heat to medium; simmer until corn is tender (about 10 minutes.)
In a blender or food processor, puree corn mixture in batches, letting each batch cool for a minute or 2 before processing (this avoids liquid from "exploding" from the top.)
Return pureed mixture to pot and reheat over medium heat until thoroughly hot, adding more milk if desired to think consistency.
Stir in remaining corn and crab; cook and stir just until hot. Remove from heat; adjust seasonings. Stir in chives and lemon juice. Garnish individual servings with chives.