Sweet Corn Soup with Crab

Tom Noelke, chef/owner of Gulf Coast Grill in Macon, Georgia, simmers corncobs with chicken broth for a wonderful depth of flavor.
Makes 10 1/2 cups

Ingredients

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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

Preparation

Brown salt pork in a Dutch oven over medium heat; remove pork, and reserve for another use.

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.

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.

Prep: 25 min., Cook: 45 min.

Created date

July 2002

Nutritional Information