Sweet Corn Soup with Crab

Name: Sweet Corn Soup with Crab
Total time: 30 min
Yield: Serves 4 (serving size: about 1 cup soup and 1/2 cup crab mixture)
Ingredients: 2 tablespoons extra-virgin olive oil, divided; 1 Vidalia onion, chopped; 5 cups fresh corn kernels; .38 teaspoon kosher salt; ¼ teaspoon black pepper; 2 cups water; ⅓ cup half-and-half; ⅓ cup frozen peas, thawed; ¼ cup fresh basil leaves; 1 pound jumbo lump crabmeat, drained and shell pieces removed

3 Ratings
3 Reviews

This soup is full of delectably sweet fresh corn and savory pieces of crabmeat.

By Robin Bashinsky

Recipe by Cooking Light June 2015

Gallery

Credit: Hector Sanchez; Styling: Claire Spollen

Recipe Summary

hands-on:

30 mins

total:

30 mins

Yield:

Serves 4 (serving size: about 1 cup soup and 1/2 cup crab mixture)

Nutrition Info

Directions

Step 1
Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion; sauté 3 minutes. Add corn, salt, and pepper; sauté 3 minutes. Add 2 cups water; bring to a boil. Reduce heat; simmer 6 minutes. Place corn mixture and half-and-half in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a towel over opening in blender lid (to avoid splatters). Blend until smooth.

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Step 2
Place peas in a small bowl; mash slightly with a fork. Stir in remaining 1 tablespoon oil, basil, and crab; serve over soup.

Nutrition Facts

Per Serving:

404 calories; fat 13.2g; saturated fat 3g; mono fat 6.9g; poly fat 1.6g; protein 34g; carbohydrates 40g; fiber 5g; cholesterol 128mg; iron 2mg; sodium 656mg; calcium 148mg.

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stryker520

08/15/2015

This was super easy to make. The flavor is pretty basic and fairly one-note but it was good nonetheless.

Woodthe

07/18/2015

Easy to make, delicious and elegant! My daughter doesn't like crab so I didn't mix crab with the peas and basil. Instead I let each person add themselves.

SkinnyJeans5

05/27/2015

I made this soup as written. I used fresh sweet corn , sweet onion, sweet basil, sweet crab. The texture was thick and delicious.... but sweet. Next time I will try with frozen corn and I will sprinkle a little bacon on top...not much to keep it light. I will also not blend all the corn for a clunker texture. Definitely a keeper and I would serve to company

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