Corn and Crab Soup with Crispy Tortilla Strips

Corn and Crab Soup with Crispy Tortilla Strips
Photo by Maren Caruso

Ingredients

  • 1 teaspoon fresh lime juice
  • 1 ½ cups onion
  • Crispy Tortilla Strips
  • 1 cup water
  • 4 cups low-salt chicken broth
  • 3 ½ cups fresh corn kernels
  • ¼ teaspoon ancho chile powder or regular chili powder
  • + 7 more ingredients
    • 1 teaspoon finely grated lime peel
    • 1 small bunch fresh cilantro
    • 1 ½ teaspoons jalapeño chile
    • 2 garlic cloves
    • 2 tablespoons unsalted butter or olive oil
    • ½ teaspoon salt
    • 12 ounces lump crabmeat

Break corn cobs in half and place in large pot. Add chicken broth, 1 cup water, cilantro stems, and 1/2 teaspoon salt to pot. Bring to boil. Reduce heat and simmer 25 minutes. Strain liquid into 4-cup measuring cup; discard solids in strainer. Add enough additional water to corn broth to measure ...

View full recipe at Epicurious

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