Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This chilled soup is full of delectably sweet fresh corn and gorgeous pieces of king crab legs.

Ruth Cousineau
Recipe by Cooking Light June 2012

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Credit: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther

Recipe Summary test

hands-on:
25 mins
total:
2 hrs 45 mins
Yield:
Serves 8 (serving size: about 2/3 cup soup and about 1/4 cup crabmeat)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

115 calories; fat 2g; saturated fat 0.6g; mono fat 0.5g; poly fat 0.6g; protein 10g; carbohydrates 16.2g; fiber 2.2g; cholesterol 20mg; iron 0.7mg; sodium 383mg; calcium 59mg.
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