- Cream of Corn Soup with Crabmeat
- So, my first posted recipe is a result of Valentine’s Day leftovers. We celebrated Valentine’s Day (I typically boycott the holiday, but I was outvoted by two children and an over-zealous boyfriend) with a Crab leg dinner. We had a little leftover crab, but not enough for a main dish, so I decided I should add it to a soup. I’ve made corn and crab chowder in the past, and it’s always well received, but I was looking for something a little different. I decided to make a traditional cream based soup and considered many options that would pair well with crab (squash, sweet potato, asparagus or corn). I settled with corn because of my love for crab and corn chowder. I love the flavor added by roasting fresh vegetables, but, obviously, fresh corn is not available in February. I used frozen corn and the result was surprisingly good, but I can’t wait to try this in the summer with fresh corn roasted on the grill. The corn flavor in this soup was amazing, and it showcased the crab well. Go to the recipes tab for the full recipe.
If you are looking for a thick and hearty chowder, this is NOT it (but I will post a recipe for that in the future). This is a delicate cream soup (think: elegant dinner party) that is packed with flavor. It is a rich, flavorful, yet delicate soup. The recipe is as follows:
- 4 Cups Fresh (or frozen, if off-season) Corn Kernels
- 2 TBS. Olive Oil
- 3 Cups of Milk
- 4 TBS. Butter (unsalted)
- 1/2 White or Sweet Onion – finely chopped
- 2 Cups Heavy cream
- 1 Cup Lump Crab Meat
- 1/4 tsp. Salt
- 1/4 tsp. Freshly Ground Pepper
- 4 Sprigs of Fresh Thyme
Preheat oven to 350 degrees. Spread corn kernels on a baking sheet and drizzle with 1 TBS. olive oil and salt and pepper. Roast corn in oven for 20-25 minutes or until slightly browned (toss corn at least once during roasting period).
Saute chopped onion in remaining TBS. of olive oil. In a blender or food processor, combine roasted corn (reserve a small handful of corn for garnish if desired), sauteed onion, and milk and blend on high until well processed.
Over a medium bowl strain corn mixture (pressing to release of the liquid) through a fine sieve. (Don’t be disappointed at the small amount of liquid produced- it is packed with flavor). In a medium saucepan, combine corn liquid with heavy cream and simmer until heated through. Portion soup among bowls and add just over a TBS. of crab to the center of each bowl (and surround with reserved roasted corn). Garnish with a sprig of fresh thyme.