Rhea's Rundown
Sweet creamy corn is sublime in soup form and compliments the rich flavor of king crab meat perfectly. This soup is mixture of corn kernels, water, red pepper, milk, chives, and black pepper. Hands-on time requires 25 minutes, while the overall time will take 2 hours and 45 minutes. I got my king crab meat from Cantler’s Riverside Inn, but you can also get them from the Annapolis Seafood Market for about $23 per pound.
Ingredients – Serves 8
- 1 pound frozen cooked king crab legs, thawed
- 6 cups fresh corn kernels (about 11 ears)
- 4 1/2 cups water
- 1/8 teaspoon ground red pepper
- 1 cup 2% milk
- 1/4 cup chopped fresh chives
- 1/2 teaspoon freshly ground black pepper
Directions
1. Cut shells off crab with kitchen shears; reserve shells. Coarsely chop crabmeat; chill. Combine shells, corn, 4 1/2 cups water, and red pepper in a saucepan; ing to a boil. Reduce heat; simmer 20 minutes or until corn is very tender. Discard shells.
2. Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Press pureed corn mixture through a fine sieve over a bowl, reserving liquid; discard solids. Repeat procedure with remaining corn mixture. Stir in milk, chives, and black pepper. Chill 2 hours. Top with reserved crabmeat.
“Chilled Fresh Corn Soup with King Crab.” Cooking Light: Fresh, Fast, Food; Best Summer Recipes. Time Inc. Lifestyle Group. 2015. Print.
Rhea Torreon
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