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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I just love the creaminess of a good soup and I also love seafood of just about any kind!This took me about 20 minutes to prep and another 35 minutes to cook. I originally found this recipe through the Bon Appetit Magazine a while back and I have made this several times since. Read more . Since I rarely make something twice, then this should speak volumes! The weather is cold so soup is wonderful right now. Ingredients:
1 (16-ounce bag) frozen petite white corn (do not thaw), divided |
1 c. milk |
1 (8-ounce bottle) clam juice |
4 t. sliced green onions, divided |
2 t. minced peeled, fresh ginger, divided |
4 1/2 t. fresh lemon juice, divided |
2 t. butter |
8 ounces cooked crab meat, flaked |
Directions:
1. Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 Tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.
2. Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; saute 1 minute. Add crab, 1 Tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center.
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