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

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

Robin Bashinsky
Recipe by Cooking Light June 2015

Gallery

Hector Sanchez; Styling: Claire Spollen

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: about 1 cup soup and 1/2 cup crab mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

404 calories; fat 13.2g; saturated fat 3g; mono fat 6.9g; poly fat 1.6g; protein 34g; carbohydrates 40g; fiber 5g; cholesterol 128mg; iron 2mg; sodium 656mg; calcium 148mg.
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