Indulge in a Symphony of Flavors: Sweet Corn Soup with Crab
When the harvest season bestows upon us its bounty of sweet corn and succulent crab, it's time to embark on a culinary journey that harmonizes these treasures into a symphony of flavors. This collection of sweet corn soup with crab recipes takes you on a global expedition, showcasing diverse culinary traditions that unite these two ingredients in perfect harmony. From the classic American corn chowder, where sweet corn kernels dance in a creamy broth, to the vibrant Thai corn soup, where lemongrass and galangal infuse a fragrant symphony, each recipe promises a unique gustatory experience. Discover the comforting flavors of Chinese corn and crab soup, where silky corn meets delicate crab meat in a rich broth, or savor the bold and spicy flavors of Mexican corn soup, where roasted poblano peppers add a touch of heat. And for a taste of rustic elegance, try the Italian corn and crab soup, where fresh herbs and white wine create a symphony of subtle flavors.
SWEET CORN AND CRAB CHOWDER
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan over medium heat and saute the onion and celery until softened. Stir in the flour and cook for 3 minutes, stirring frequently. Gradually add the stock, whisking until you have a smooth liquid. Add the potatoes, corn, thyme, salt and pepper. Cover and bring to a boil. Then reduce the heat and simmer for 15 minutes or until the vegetables are tender, stirring occasionally.
- Stir in the crabmeat and heavy cream and heat the soup gently but thoroughly. Do not let it boil or the soup may curdle. Sprinkle with the chopped parsley and serve immediately.
CRABMEAT AND CORN SOUP
A very tasty chowder-type recipe. Delicious any time.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
- Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
- Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 16.9 g, Cholesterol 77.2 mg, Fat 15.7 g, Fiber 1.2 g, Protein 15.5 g, SaturatedFat 9.3 g, Sodium 537.6 mg, Sugar 4.3 g
SWEET CORN SOUP WITH CRAB
Originally from the July 2002 Southern Living, this sounds delicious. Save two of the corn cobs to simmer with the broth to enhance the flavor.
Provided by CaliforniaJan
Categories Crab
Time 1h
Yield 10 1/2 cup servings
Number Of Ingredients 16
Steps:
- Render salt pork in a Dutch oven over medium heat; remove pork, and reserve for another use.
- Add butter to pork drippings; whisk in cornmeal, and cook, whisking constantly, 1 minute.
- Add celery and next 4 ingredients; saute 2 minutes.
- Add broth and corncobs; Bring to a boil; reduce heat, and simmer 30 minutes.
- Remove and discard corncobs.
- Stir in crab meat and next 4 ingredients; cook until thoroughly heated.
- Garnish, if desired with fresh cilantro stems.
Nutrition Facts : Calories 220.4, Fat 13, SaturatedFat 7.3, Cholesterol 74.1, Sodium 652.2, Carbohydrate 14.5, Fiber 2.1, Sugar 3, Protein 13.1
MARYLAND CRAB-SWEET CORN CHOWDER
This is a recipe from a bed and breakfast here in Maryland. Once we tried it, it became a family favorite and a traditional Thanksgiving dish.
Provided by Mom of Five
Categories Chowders
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 2 qt saucepan, cook half of the whole kernel corn, the onion and garlic in hot cooking oil till onion is tender, not brown.
- Carefully add chicken broth.
- Bring to boiling; reduce heat.
- Simmer, uncovered for 10 minutes.
- Stir in whipping cream, salt, and white pepper.
- Simmer, uncovered, for 10 min.
- or until slightly thickened.
- Watch carefully because it may foam and rise in pan.
- Remove from heat; cool slightly.
- Pour the cooled mixture into a blender container.
- Cover and blend until smooth.
- Return to same sauce pan.
- Keep warm.
- Meanwhile, in a small covered saucepan cook remaining corn and potato in boiling, salted water for two minutes.
- Add chopped sweet pepper.
- Cover and cook about 1 minute or til tender.
- Drain.
- Stir the drained vegetables into the soup.
- Add the fresh or frozen crab meat; heat through.
- If desired, garnish with parsley and red pepper strips.
Nutrition Facts : Calories 289.9, Fat 16.7, SaturatedFat 9.5, Cholesterol 66.2, Sodium 531.7, Carbohydrate 27.2, Fiber 3.2, Sugar 1.6, Protein 11
Tips:
- Use fresh corn: Fresh corn on the cob is best for this soup, but you can also use frozen or canned corn in a pinch.
- Don't overcook the corn: Overcooked corn will become tough and lose its flavor. Cook it just until it is tender, about 5 minutes.
- Use a good quality crab meat: Fresh or frozen crab meat is best, but you can also use canned crab meat. Just be sure to rinse it well before using.
- Season the soup to taste: The amount of salt and pepper you add will depend on your personal preference. Start with a small amount and add more to taste.
- Garnish the soup with fresh herbs: Fresh herbs like cilantro, parsley, or chives add a pop of color and flavor to the soup.
Conclusion:
Sweet corn soup with crab is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover corn on the cob. With its creamy texture and sweet flavor, this soup is sure to be a hit with everyone at the table.
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