Chilled Fresh Corn Soup with King Crab

Name: Chilled Fresh Corn Soup with King Crab
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 454 grams frozen cooked king crab legs, thawed; 59 milliliters chopped fresh chives; 1 liters fresh corn kernels (about 11 ears); 0 teaspoons ground red pepper; 237 milliliters 2% milk; 1 liters water

You can never have too many soup recipes, so give Chilled Fresh Corn Soup with King Crab It will be a hit at your Autumn event. A mixture of pepper, milk, chives, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Cut shells off crab with kitchen shears; reserve shells. Coarsely chop crabmeat; chill.

Ingredients you will need

Crab

Pasta Shells

Combine shells, corn, 4 1/2 cups water, and red pepper in a saucepan; bring to a boil. Reduce heat; simmer 20 minutes or until corn is very tender. Discard shells.

Ingredients you will need

Red Pepper

Pasta Shells

Water

Corn

Equipment you will use

Sauce Pan

Place half of corn mixture in a blender.

Ingredients you will need

Corn

Equipment you will use

Blender

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

Equipment you will use

Blender

Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Press pureed corn mixture through a fine sieve over a bowl, reserving liquid; discard solids. Repeat procedure with remaining corn mixture. Stir in milk, chives, and black pepper. Chill 2 hours. Top with reserved crabmeat.

Ingredients you will need

Black Pepper