Crab & Sweet Corn Soup
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.
Diets
Ingredients
king crab
2 lbs
onion
1
celery
2 stalks
garlic
2 cloves
canned tomatoes
14.5 oz
bay leaves
2
peppercorns
2 t
thyme
4 sprigs
parsley
4 sprigs
water
2 qt
salt
4 servings
ears of corn
4 medium
olive oil
2 T
shallots
1 c
tomato paste
2 T
thyme
2 t
sherry
0.33333334 c
roasted bell pepper
1
salt
0.75 t
pepper
4 servings
parsley
2 T
squeezed lemon juice
2 T
Cooking in Steps
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1Make 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
pasta shells
stock
crab
meat
milk
salt
sieve
dutch oven -
2Cut 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
chefs knife
bowl -
3Add a cup of the corn kernels into the bowl with the corn pulp and reserve the remaining corn kernels.
corn kernels
corn
bowl
