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What's Up Magazine

Smokey Corn and Sweet Crab Soup

Jun 18, 2012 06:25PM ● By Anonymous
1 1 pound snow crab legs, thawed
6 ears sweet corn, kernels removed
5 cups water
1 cup 2 percent milk
1 tablespoon liquid smoke
1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste
2 tablespoons fresh parsley, chopped

Using kitchen shears, shell the crab. Chop the crab meat, place it in a small bowl, and set aside.

Combine the crab shells, corn, water, and red pepper in a medium-sized stockpot over high heat. Bring to a boil, and then reduce the heat and simmer for 20 minutes, or until the corn is tender. Remove and discard the crab shells.

Remove half the corn mixture to a blender and blend until smooth (remove the center piece of the blender’s lid to allow steam to escape, but cover it with a kitchen towel to avoid splatters). Return it to the pot, stir in milk and season with salt and pepper. Add crabmeat and serve, garnishing with parsley.