Sweet Corn Soup with Crab
Tom Noelke, chef/owner of Gulf Coast Grill in Macon, Georgia, simmers corncobs with chicken broth for a wonderful depth of flavor.
Recipe by Southern Living July 2002
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06/14/2012
I used bacon instead of pork, omitted crab, and used milk instead of cream. The crab certainly would have given it more flavor but the corn was delicious and made it very summery. Served with grilled buttermilk chicken (found on myrecipes as well). Very nice summer meal.
08/03/2011
Made this yesterday and it has a wonderful rich flavor. I left out the jalapeno. Served it with mini crabcakes on the side. This is a keeper!
06/09/2009
YUMMY!! I used bacon and not salt pork. Used 1/2 the cream. I also used canned crab and a handful of chopped up shrimp. I'm from the Midwest so fresh corn isn't good at this time so I used frozen bagged corn but did put a fresh cob in the soup anyway for some flavor. Absolutely delicious!!! Definately a keeper.
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