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Sweet Corn Soup with Crab

Photo: Hector Sanchez; Styling: Claire Spollen

Hands-on time 30 mins
Total time 30 mins
Yield

Serves 4 (serving size: about 1 cup soup and 1/2 cup crab mixture)

This soup is full of delectably sweet fresh corn and savory pieces of crabmeat.

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 Vidalia onion, chopped
  • 5 cups fresh corn kernels
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups water
  • 1/3 cup half-and-half
  • 1/3 cup frozen peas, thawed
  • 1/4 cup fresh basil leaves
  • 1 pound jumbo lump crabmeat, drained and shell pieces removed

Nutrition Information

  • calories 404
  • fat 13.2 g
  • satfat 3 g
  • monofat 6.9 g
  • polyfat 1.6 g
  • protein 34 g
  • carbohydrate 40 g
  • fiber 5 g
  • cholesterol 128 mg
  • iron 2 mg
  • sodium 656 mg
  • calcium 148 mg

How to Make It

  1. Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion; sauté 3 minutes. Add corn, salt, and pepper; sauté 3 minutes. Add 2 cups water; bring to a boil. Reduce heat; simmer 6 minutes. Place corn mixture and half-and-half in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a towel over opening in blender lid (to avoid splatters). Blend until smooth.

  2. Place peas in a small bowl; mash slightly with a fork. Stir in remaining 1 tablespoon oil, basil, and crab; serve over soup.