Corn and Crab Soup with Crispy Tortilla Strips

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network