See more
Community Recipe
from [marybillingsley]
Chilled Fresh Corn Soup with King Crab

Chilled Fresh Corn Soup with King Crab

  • Yield: 8 servings ( Serving Size: 2/3 cup soup & 1/4 cup crabmeat )


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


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 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.

CALORIES: 115 FAT: 2g (sat:0.6g,mono:0.5g,poly:0.6g) PROTEIN: 10g

CARB: 16.2g FIBER: 2.2g CHOL: 20mg IRON: 0.7mg SODIUM: 383mg

CALC: 59mg

Go to full version of

Chilled Fresh Corn Soup with King Crab recipe