Sweet Corn Soup with Crab |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Tom Noelke, chef/owner of Gulf Coast Grill in Macon, Georgia, simmers corncobs with chicken broth for a wonderful depth of flavor. Ingredients:
1/3 cup diced salt pork |
2 tablespoons butter or margarine |
1/4 cup white cornmeal |
2 celery ribs, diced |
1 medium onion, diced |
1 red bell pepper, diced |
1 jalapeño pepper, diced |
3 cups fresh sweet corn kernels (about 6 ears) |
4 3/4 cups chicken broth |
2 corncobs |
1 pound fresh lump crabmeat, drained |
1 cup whipping cream |
1/4 cup chopped fresh cilantro |
1/2 teaspoon salt |
1/4 teaspoon ground white pepper |
garnish: fresh cilantro sprigs |
Directions:
1. Brown salt pork in a Dutch oven over medium heat; remove pork, and reserve for another use.
2. Add butter to pork drippings in Dutch oven over medium heat; whisk in cornmeal, and cook, whisking constantly, 1 minute. Add celery and next 4 ingredients; saute 2 minutes.
3. Add broth and corncobs. Bring to a boil; reduce heat, and simmer 30 minutes. Remove and discard corncobs. Stir in crabmeat and next 4 ingredients; cook until thoroughly heated. Garnish, if desired.
4. Prep: 25 min., Cook: 45 min.
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