The combination of sweet summer corn and delicate crabmeat is hard to beat. If you're feeling flush, you can use more crab, up to double the quantity. Serve the soup with something simple, such as grilled bread, topped with thin-sliced prosciutto if you like.Plus: More Soup Recipes and Tips
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• 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.
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 Mâcon-Villages or Saint-Véran for a great match here.