Name: Sweet Corn Soup with Crab
Yield: Makes 10 1/2 cups
Ingredients: ⅓ cup diced salt pork; 2 tablespoons butter or margarine; ¼ 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 ¾ cups chicken broth; 2 corncobs; 1 pound fresh lump crabmeat, drained; 1 cup whipping cream; ¼ cup chopped fresh cilantro; ½ teaspoon salt; ¼ teaspoon ground white pepper; Garnish: fresh cilantro sprigs

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osequin

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.

bv0586

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!

Sandra A.

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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Sweet Corn Soup with Crab

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