Chilled Corn and Crab Soup
User Reviews
5
Chilled Corn and Crab Soup
Description
The soup starts by sautéing shallots and garlic in olive oil, releasing a mild aromatic base. Fresh corn kernels are added and cooked briefly before combining with almond milk and seasonings like kosher salt, ground white pepper, and chipotle pepper. Simmering melds flavors as the corn softens. Half the mixture is puréed for a creamy consistency while retaining some whole kernels to provide varied texture.
Lime juice is stirred in to add acidity and brightness, complementing the natural sweetness of corn and the subtle heat from chipotle. When chilled, the soup thickens slightly, offering a cool, smooth mouthfeel balanced by the freshness of avocado slices and the delicate sweetness of crab meat. Chopped cilantro sprinkled over adds herbal notes and color contrast.
Though designed to be served chilled, the soup may also be enjoyed at room temperature or warm, adjusting to preference. This dish pairs well as a starter for seafood meals or as a light, refreshing option during warmer seasons.
Ingredients
- 1 tablespoon olive oil
- ½ cup shallot from 2 bulbs, chopped
- 1 clove garlic , minced or pressed
- 6 cups corn kernels , (from 6 to 8 corn cobs)
- 3 cups almond milk Almond Breeze Unsweetened Original brand
- ¾ teaspoon kosher salt
- ½ teaspoon ground white pepper
- ½ teaspoon chipotle pepper ground
- lime juice to taste, juice of 1 to 2 limes
- 4 ounces snow crab meat
- ½ avocado , thinly sliced
- 2 tablespoons cilantro chopped leaves
Instructions
- In a small stock pot, heat the olive oil over medium high heat. Add the shallot and garlic and cook for 30 seconds or until fragrant. Add the corn and cook for 5 minutes, stirring occasionally. Add the almondmilk, kosher salt, white pepper and chipotle pepper, stir to combine and lower the heat to medium-low and simmer for 10 minutes. Remove from heat and cool slightly, transfer half of the mixture to a blender and purée. Add the rest of the liquid and half of the remaining corn kernels, saving ½ cup of the kernels to add back into the soup after blending. At this point you can strain the pureé or leave it chunky. Stir in the lime juice to taste and season with more salt and pepper if desired and stir the reserved corn into the soup. Chill the soup for 2 hours.
- Garnish the soup with the crab meat, avocado, chopped cilantro, and serve.
- *This soup could also be served warm or at room temperature.
User Reviews
Overall Rating
5
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