Fresh Corn Soup with Crab

  • Servings: 4 to 6

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 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

497962 recipes/fresh-corn-soup-with-crab 2013-12-06T23:26:39+00:00 Melissa Clark fall|summer|fast-column|dinner-party|thanksgiving|appetizers-starters|soups-and-stews|4|6|fast|healthy|weeknight-dinner august-2001,melissa clark,corn chowder,corn soup,crab recipe,fast soup,seafood recipe recipes,fresh-corn-soup-with-crab 497962

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5