Crab Sweet Corn Soup

Crab & Sweet Corn Soup

Crab & Sweet Corn Soup


45 minutes

Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   9 Points
Cuisine
  • soup
  • lunch
  • main course
  • main dish
  • dinner
Ingredients
  • 2 lbs. Red King crab, legs and claws, or other crab of your choosing, meat separated from the shells, picked through very carefully to remove all bits of shell and cartilage (and picked through again), shells reserved
  • 1 onion, coarsely chopped
  • 2 stalks of celery, coarsely chopped
  • 2 cloves of garlic, crushed
  • 14.5 oz can diced tomatoes, undrained
  • 2 bay leaves
  • 2 t. peppercorns
  • 4 sprigs of fresh thyme
  • 4 sprigs of fresh parsley
  • 2 qt. water
  • salt
  • 4 medium ears of fresh corn
  • 2 T. olive oil
  • 1 c. chopped shallots
  • 2 T. tomato paste
  • 2 t. minced fresh thyme, divided
  • 1/3 c. dry sherry
  • 1 roasted red bell pepper, coarsely chopped
  • 3/4 t. salt (or to taste)
  • freshly ground black pepper
  • 2 T. minced fresh parsley
  • 2-4 T. fresh squeezed lemon juice (depending on personal taste)
Instructions

Make 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.

Cut 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.

Add a cup of the corn kernels into the bowl with the corn pulp and reserve the remaining corn kernels.

To make the soup

Heat olive oil in a soup pot or Dutch oven over medium heat until the oil is shimmering, add the shallots and saute, stirring occasionally, until the shallot is softened and browned around the edges, about 5-7 minutes.

Add the tomato paste and 1 1/2 t. thyme. Cook, stirring constantly, until the tomato paste is evenly incorporated into the shallots and is darkened in color, 2-3 minutes.

Add the dry sherry, cook, scraping up any browned bits on the bottom of the pot, until the liquid is almost completely cooked out, about a minute.

Add the crab stock, plus additional water (or bottled clam juice) to measure 5 cups of liquid total, along with the roasted red pepper and the corn/pulp mixture. Bring to a simmer, simmer for about 10-15 minutes, to blend the flavors.

Working in batches, ladle the soup into a blender and puree until smooth. Return the soup to the pot, add the salt and pepper to taste. Bring to a gentle simmer, add the remaining thyme, the remaining 2 c. corn kernels and about 2/3 of the crab meat. Gently simmer for 3-4 minutes. Off heat, stir in lemon juice and parsley, season with salt & pepper to taste. To serve: ladle the soup into bowls, garnish with the remaining crab meat.

Personal Tags 

Tags easily organize this recipes in your Preferences

Recipe Notes 

Create New Membership

Find the perfect recipe $5 with first month free

Or

Membership Terms & Privacy or Sign In.

x

Suggested Recipes


onion pakoda recipe
onion pakoda recipe

Onion pakoda might be just the side dish you are searching for. Watching your figure? This gluten free,

25 minutes
Miniature Fruit Tarts
Miniature Fruit Tarts

Miniature Fruit Tarts takes approximately 45 minutes from beginning to end. For 89 cents per

45 minutes
Marshmallow S'mores Bites
Marshmallow S'mores Bites

The recipe Marshmallow S'mores Bites can be made in approximately 45 minutes. This recipe serves

45 minutes