Corn-and-Crabmeat Soup

Name: Corn-and-Crabmeat Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 946 milliliters canned low-sodium chicken broth or homemade stock; 59 milliliters dry white wine; 946 milliliters fresh corn kernels (cut from about 8 ears); 227 grams lump crabmeat, picked free of shell; 355 milliliters milk; 1 onion, chopped; 2 teaspoons salt; 79 milliliters chopped fresh chives or scallion tops

Corn-and-Crabmeat Soup

Corn-and-Crabmeat Soup might be just the main course you are searching for. This gluten free recipe serves 4. One portion of this dish contains roughly 23g of protein, 13g of fat, and a total of 395 calories. It can be enjoyed any time, but it is especially good for Autumn. A mixture of salt, onion, wine, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a blender or food processor, combine the corn kernels and 2 cups of the broth. Pulse to a coarse puree.

Ingredients you will need

Corn Kernels

Broth

Equipment you will use

Food Processor

Blender

In a large pot, melt the butter over moderately low heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.

Ingredients you will need

Onion

Add the corn puree, the wine, the remaining 2 cups of broth, and the salt to the pot. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the corn is tender, 10 to 15 minutes.

Ingredients you will need

Broth

Corn

Salt

Wine

Equipment you will use

Pot

Add the milk and bring just to a simmer. Stir in the crabmeat and chives.

Ingredients you will need

Crabmeat

Chives

Milk

Variations:: Puree four cups (two ten-ounce packages) of defrosted frozen corn kernels with the milk (not the broth). Since frozen corn is already cooked, stir the puree into the soup when the milk is added in Step 3, bring just to a simmer, and then stir in the crabmeat and chives.: Substitute half a pound of medium peeled shrimp for the crabmeat. Stir the shrimp in along with the milk and cook for three to five minutes.

Ingredients you will need

Frozen Corn

Crabmeat

Chives

Shrimp

Broth

Milk

Soup

Wine Recommendation: The complex flavors of crab blend beautifully with those of chardonnay. White burgundies, made from chardonnay, have a more mineral taste and are less fruity than their American counterparts. Choose a Mcon-Villages or Saint-Vran for a great match here.

Ingredients you will need

Chardonnay