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Corn-and-Crabmeat Soup

Corn-and-Crabmeat Soup
Photo by © Melanie Acevedo

Ingredients

  • 1/3 cup chopped fresh chives or scallion tops
  • 1 quart canned low-sodium chicken broth or homemade stock
  • 2 tablespoons butter
  • 1 quart fresh corn kernels (cut from about 8 ears)
  • 1 onion, chopped
  • 1 ½ cups milk
  • ¼ cup dry white wine
  • + 2 more ingredients
    • 1 ½ teaspoons salt
    • ½ pound lump crabmeat, picked free of shell

1. In a blender or food processor, combine the corn kernels and 2 cups of the broth. Pulse to a coarse puree. 2. In a large pot, melt the butter over moderately low heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. 3. Add the corn puree, the wine, th...

View full recipe at My Recipes

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