Crab & Sweet Corn Soup

Crab & Sweet Corn Soup

  Ready in : 45 mins

Crab & Sweet Corn Soup takes roughly 45 minutes from beginning to end. One portion of this dish contains about 18g of protein, 9g of fat, and a total of 323 calories. This recipe serves 4. For $3.18 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Only a few people made this recipe, and 1 would say it hit the spot. It works well as a pretty expensive main course for Autumn. It is brought to you by Foodista. If you have garlic, shallots, sherry, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is solid. Similar recipes include Sweet Corn Soup with Crab, Summer Sweet Corn Soup With Crab, and Reitzer's Sweet Corn Soup with Shiitake Crab Cakes.

Ingredients

king crab

king crab

2 lbs

onion

onion

1

celery

celery

2 stalks

garlic

garlic

2 cloves

canned tomatoes

canned tomatoes

14.5 oz

bay leaves

bay leaves

2

peppercorns

peppercorns

2 t

thyme

thyme

4 sprigs

parsley

parsley

4 sprigs

water

water

2 qt

salt

salt

4 servings

ears of corn

ears of corn

4 medium

olive oil

olive oil

2 T

shallots

shallots

1 c

tomato paste

tomato paste

2 T

thyme

thyme

2 t

sherry

sherry

0.33333334 c

roasted bell pepper

roasted bell pepper

1

salt

salt

0.75 t

pepper

pepper

4 servings

parsley

parsley

2 T

squeezed lemon juice

squeezed lemon juice

2 T

Cooking in Steps

  1. 1
    Make the crab stock: In a large stockpot or Dutch oven add the crab shells and remaining ingredients for the stock (except the salt). Bring to a boil, reduce heat and simmer for an hour, the liquid should be reduced by at least half. Strain the stock, using a fine-mesh strainer, discarding solids (you should have 3-4 c. of stock) season lightly with salt to taste. *You can do this step a day ahead of time, and keep the stock in the refrigerator until ready to use, any longer and I would suggest freezing the stock. Also if you do this, you'll also want to freeze the crab meat as well, my preferred way to freeze crab meat is by placing the meat in a ziplock freezer bag and adding a few tablespoons of milk.

    crabmeat

    crabmeat

    pasta shells

    pasta shells

    stock

    stock

    crab

    crab

    meat

    meat

    milk

    milk

    salt

    salt

    sieve
    sieve
    dutch oven
    dutch oven
  2. 2
    Cut the kernels from the ears of corn into a large bowl (you should have around 3 c. corn). Using the back of a chef's knife, scrape the spent cobs to extract the sweet, milky corn pulp into a separate bowl.

    corn on the cob

    corn on the cob

    corn

    corn

    chefs knife
    chefs knife
    bowl
    bowl
  3. 3
    Add a cup of the corn kernels into the bowl with the corn pulp and reserve the remaining corn kernels.

    corn kernels

    corn kernels

    corn

    corn

    bowl
    bowl