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Categories: Fish and Shellfish, Quick and Easy, Soups

Corn and Crab Soup

Corn and Crab Soup
Kirk McKoy / Los Angeles Times

It's easy to make a thick, creamy soup by adding lots of cream or starting with a roux. But it's just as easy to give a soup more body by pureeing part of it and returning it to the saucepan. ... Read more

Total time: 25 minutes | Serves 4
  • 1 tablespoon butter
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 2 (11-ounce) cans corn, drained
  • 2 (14-ounce) cans vegetable broth
  • Salt
  • Freshly ground pepper
  • 2 (6-ounce) cans crab meat, drained
  • 2 tablespoons chopped chives

Step 1Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring often, until the onion has softened a bit, about 3 to 4 minutes. Add the bell pepper and corn and continue to cook until the vegetables are tender, about 5 minutes, stirring occasionally. Add the broth, bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.

Step 2Carefully ladle about half of the soup into a blender, filling it no more than halfway, and puree until smooth, about 2 minutes. You may need to do this in batches. Return the puree to the saucepan and season with salt and a generous amount of pepper. Add the crab and cook just until heated through, about 2 minutes. Garnish with the chives.

Each serving:
326 calories; 2,017 mg sodium; 55 mg cholesterol; 7 grams fat; 3 grams saturated fat; 45 grams carbohydrates; 24 grams protein; 4.95 grams fiber.
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