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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This comes from one of my Food and Wine cookbooks. They say to serve this with a chardonnay. You could also serve it with whatever wine you use in the soup. Pick a good one! Shrimp may be substituted for the crab. I want to try and adapt this into a backpacking recipe. YUM! Ingredients:
1 quart fresh corn kernels |
1 quart chicken broth |
2 tablespoons butter |
1 onion, chopped |
1/4 cup dry white wine |
1 1/2 teaspoons salt |
1 1/2 cups milk |
1/2 lb crabmeat |
1/3 cup fresh chives or 1/3 cup scallion top, snipped |
Directions:
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 occasional, until the corn is tender, 10-15 minutes.
4. Add the milk and bring to just a simmer. Stir in the crabmeat and chives.
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