Corn and Crab Soup with Crispy Tortilla Strips
A luxurious soup combining fresh corn, succulent lump crabmeat, and Mexican-inspired flavors like jalapeño and lime. Topped with crispy tortilla strips, this soup balances sweet corn with delicate crab and a hint of heat.
Ingredients
- •3½ cups fresh corn kernels
- •4 cups low-salt chicken broth
- •1 cup water
- •1 bunch fresh cilantro
- •½ teaspoon salt
- •2 tablespoons unsalted butter or olive oil
- •1½ cups chopped onion
- •2 cloves garlic
- •1½ teaspoons jalapeño chile
- •¼ teaspoon ancho chile powder
- •1 teaspoon lime peel
- •12 ounces lump crabmeat
- •1 teaspoon lime juice
- •1 serving Crispy Tortilla Strips
Cooking Instructions
- 1.
Break corn cobs in half and place in large pot. Add chicken broth, 1 cup water, cilantro stems, and 1/2 teaspoon salt to pot. Bring to boil. Reduce heat and simmer 25 minutes. Strain liquid into 4-cup measuring cup; discard solids in strainer. Add enough additional water to corn broth to measure 4 cups.
30 min
- 2.
Melt butter in heavy large saucepan over medium-low heat. Add onion; saut until tender and translucent, about 8 minutes. Add garlic, jalapeño, ancho chile powder, and lime peel; stir 1 minute. Remove from heat.
10 min
- 3.
Reserve 1/3 cup crabmeat for garnish. Combine 2 cups corn kernels and 1 cup corn broth in blender; puree until almost smooth. Add to saucepan with onion mixture. Add remaining 3 cups corn broth and 1 1/2 cups corn kernels; bring to simmer. Add remaining crabmeat, 1 teaspoon lime juice, and 1/3 cup chopped cilantro leaves. Season to taste with salt, pepper, and more lime juice, if desired.
15 min
- 4.
Ladle soup into bowls. Top each serving with some of reserved crabmeat. Sprinkle each with remaining chopped cilantro leaves and Crispy Tortilla Strips and serve.
5 min
