3cupscorn kernelsdivided (approx. 6 fresh corn cobs, depending on size)
1Tablespoonbutter
1Tablespoonolive oil
½cuponionfinely diced
½cupceleryfinely diced
2cupsVegetable brothor chicken or seafood stock
¼teaspoonpepper
½teaspoonsalt
¼teaspooncayenne peppermore or less to taste
1Tablespoonsugar or other sweeteneroptional, but recommended for signature taste
1cupmilk
4ouncesfresh lump crabmeatshell pieces are removed
Instructions
Melt butter and combine with olive oil in a large stock pot over medium heat. Add onion and celery to the pot and saute for about 5 minutes or until soft.
Add broth, salt, pepper, cayenne pepper, sugar, and 1 cup of corn kernels to the pot. Bring mixture to a boil, reduce heat, and simmer for about 10 minutes.
While the soup simmers, process the remaining 2 cups of corn and milk in a blender or food processor until smooth. An immersion blender can be used instead. Depending on your preference, the mixture can be chunky or very smooth.
Add pureed corn and milk to the pot and simmer for about 5 minutes more.
Fold crabmeat into the soup and simmer for 2 to 3 minutes more. Leave some crab in clumps for the final presentation.
Notes
See step by step pictures, variations, tips and more above.Yield: 5 cupsStorage: Store leftover crab and corn soup in an airtight container for 3-4 days. Reheat over low heat on the stovetop.