Chilled Fresh Corn Soup with King Crab

Chilled Fresh Corn Soup with King Crab Recipe
This chilled soup is full of delectably sweet fresh corn and gorgeous pieces of king crab legs.
Serves 8 (serving size: about 2/3 cup soup and about 1/4 cup crabmeat)

Ingredients

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1 pound frozen cooked king crab legs, thawed
6 cups fresh corn kernels (about 11 ears)
4 1/2 cups water
1/8 teaspoon ground red pepper
1 cup 2% milk
1/4 cup chopped fresh chives
1/2 teaspoon freshly ground black pepper

Preparation

Hands-on: 25 Minutes
Total: 2 Hours, 45 Minutes

1. Cut shells off crab with kitchen shears; reserve shells. Coarsely chop crabmeat; chill. Combine shells, corn, 4 1/2 cups water, and red pepper in a saucepan; bring to a boil. Reduce heat; simmer 20 minutes or until corn is very tender. Discard shells.

2. Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Press pureed corn mixture through a fine sieve over a bowl, reserving liquid; discard solids. Repeat procedure with remaining corn mixture. Stir in milk, chives, and black pepper. Chill 2 hours. Top with reserved crabmeat.

Created date

May 2012

Nutritional Information

Calories 115
Fat 2 g
Satfat 0.6 g
Monofat 0.5 g
Polyfat 0.6 g
Protein 10 g
Carbohydrate 16.2 g
Fiber 2.2 g
Cholesterol 20 mg
Iron 0.7 mg
Sodium 383 mg
Calcium 59 mg