Fresh Corn Soup with Crab

Plus: More Soup Recipes and Tips

  • Servings: 4 to 6
KEY: Fall, Summer, Fast - Column, Dinner Party, Thanksgiving, Appetizers/starters, Soups & Stews, Fast, Healthy, Dinner

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Ingredients

  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1 garlic clove, chopped
  • 6 ears of corn, kernels cut off
  • 1 bay leaf
  • Large pinch of saffron threads
  • 4 1/2 cups water
  • Salt and freshly ground pepper
  • 1/2 pound lump crabmeat, picked over
  • 1/4 cup shredded basil

How to make this recipe

  1. In a large skillet, melt the butter over moderate heat. Add the onion, carrot, celery and garlic and cook until just softened, about 5 minutes. Add the corn, bay leaf and saffron and cook for 5 minutes, stirring occasionally. Add the water and bring to a boil. Reduce the heat to moderately low and simmer for 15 minutes.
  2. Discard the bay leaf. Transfer the soup to a blender and puree. Strain the soup through a fine sieve into a large bowl. Season with salt and pepper. Ladle the soup into bowls, top with the crabmeat and basil and serve.
Contributed By Photo © Luis Bruno Published August 2001

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