Corn-and-Crabmeat Soup Recipe

Corn-and-Crabmeat Soup Recipe

  • 1 quart fresh corn kernels, cut from the cob
  • 1 quart canned low-sodium chicken broth or homemade stock
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1/4 cup dry white wine
  • 1 1/2 teaspoons salt
  • 1 1/2 cups milk
  • 1/2 pound lump crabmeat, picked free of shell
  • 1/3 cup chopped fresh chives or scallion tops
  1. In a blender or food processor, combine the corn kernels and 2 cups of the broth. Pulse to a coarse puree.
  2. In a large pot, melt the butter over moderately low heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
  3. Add the corn puree, the wine, the remaining 2 cups of broth, and the salt to the pot. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the corn is tender, 10 to 15 minutes. Add the milk and bring just to a simmer. Stir in the crabmeat and chives.
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