Chilled Fresh Corn Soup with King Crab

Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
This chilled soup is full of delectably sweet fresh corn and gorgeous pieces of king crab legs.

Yield:

Serves 8 (serving size: about 2/3 cup soup and about 1/4 cup crabmeat)

Recipe from

Recipe Time

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

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

Ingredients

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

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ruth Cousineau,

June 2012