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Sweet Corn Soup with Crab

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


  • 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

How to Make It

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

  2. 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.

  3. 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.

  4. Prep: 25 min., Cook: 45 min.