This week I made one of our forgotten favorites and Kent was so happy.
I can’t really remember the last time I made this soup but it’s so delicious and light and all the good summer flavors are involved. I mean if the stars are fresh corn and lump crab, how bad could it be?
A printable recipe will be at the bottom, but here’s how the process looks.
Add butter and corn meal. Let cook, while stirring for 1 minute.
Stir in corn and diced veggies and saute for 2 minutes.
I think this is an “old timey” kitchen tool. Do you have one? I figure some of you younger girls may not own one. My mom always had one in our kitchen drawer and I keep one in mine. It’s so much easier to put a couple of holes in a can of broth or evaporated milk and pour it vs. opening the top of the can with a can opener. (just be sure you put two holes so the can can “breathe”)
Stir in 3 cans of chicken broth and add the 3 corn cobs. Bring to a boil and reduce to a simmer for 30 minutes.
Cook until crab and creams are heated through. Garnish with chopped cilantro.
This is really delicious with a Mexican corn muffin of some kind but we wanted to forgo the extra calories. This soup is actually light and healthy. The recipe calls for heavy cream, but I use half heavy cream and half fat free half and half.
Let me know if you try it and like it.
I’m linking up with my friend Allie, so pop over to her blog and find some new recipes to try.