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.
How to Make It
Step 1
Brown salt pork in a Dutch oven over medium heat; remove pork, and reserve for another use.
Step 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.
Step 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.
Step 4
Prep: 25 min., Cook: 45 min.
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bv0586's Review
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!
Sandra A.'s Review
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.
osequin's Review