Summer on My Tongue: Corn & Crab Soup

Soup might be too strong a word, and this started out as a chowder, but I decided not to add any milk because the corn juice was so tasty (and there was a lot of it). So there is just enough broth to keep this meal juicy but not enough to slurp every spoonful. Is there a word for that kind of dish?

Crab & Corn Soup

1 sm onion, diced small

1/2 red bell pepper, diced small

2 medium carrots, diced small

2 medium celery stalks, diced small

1 Tbl olive oil

1 Tbl butter

1/2 tsp salt

2 15-oz cans corn

1 lb lump crab meat

In a medium-large heavy-bottomed saucepan, heat the oil and butter together over med-high heat. Add onion, bell pepper, carrot and celery and saute until translucent, about 5 minutes.

Reduce heat to medium. Add salt and corn including the juices (which should be about 12 oz, if less, add chicken stock or water to make up the difference). Cover and cook at a low simmer 8 minutes. Add crab meat and stir to combine.

Serve in bowls with whole grain biscuits and a salad.

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