Sweet Corn Soup With Crab |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
1/3 cup salt pork, diced |
2 tablespoons butter (or margarine) |
1/4 cup white cornmeal |
2 celery ribs, diced |
1 medium onion, diced |
1 red bell pepper, diced |
1 jalapeno pepper, diced |
3 cups sweet corn, fresh, removed from cob (about 6 ears, save two cobs) |
4 3/4 cups chicken broth |
2 corn cobs |
1 lb fresh lump crabmeat, drained |
1 cup whipping cream |
1/4 cup fresh cilantro, chopped |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
fresh cilantro stem |
Directions:
1. Render salt pork in a Dutch oven over medium heat; remove pork, and reserve for another use.
2. Add butter to pork drippings; whisk in cornmeal, and cook, whisking constantly, 1 minute.
3. Add celery and next 4 ingredients; saute 2 minutes.
4. Add broth and corncobs; Bring to a boil; reduce heat, and simmer 30 minutes.
5. Remove and discard corncobs.
6. Stir in crab meat and next 4 ingredients; cook until thoroughly heated.
7. Garnish, if desired with fresh cilantro stems.
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