Corn-And-Crabmeat Soup

J recently picked up a few cookbooks at a book fair and one was for easy soups and salads.  We chose corn-and-crabmeat soup as our first test, and I can’t say we’ll probably ever make it again.  Here’s the ingredients if you are interested anyway –

1 quart of Chicken Stock

1 lb of lump crab meat

2 tbs of butter

1 medium chopped onion

1/4 cup of dry white wine

2 cups of corn (about 8 ears off the cob)

1 and half tbs of salt (I also added some pepper to taste.)

1/3 cup of chives

1/2 cup of milk

You start by sauteing the chopped onion in the butter for about 5 minutes. You take two cups of the chicken stock and lightly pulse it in a food processor with the corn until you have a thick stock.  I only put one cup of the corn in the processor and poured the other cup of kernels into the soup itself. You pour this blend in with the onion and add all of the other ingredients (except the milk) and cook on low heat for about 20 minutes. Let it simmer and then stir in the milk last. As you can see from the picture, we served it with oyster crackers.

I didn’t really think the wine added any flavor.  The crab had such an overbearing flavor anyway.  By the way, we used 4 cans of Geisha canned crab meat.  It was okay except its lots of small pieces and not very much lump, so the soup ended up being very soupy instead of having a lot of consistency to it.  Had I not kept one cup of kernels whole it would have been even more runny, and this leads me to the next dilemma.  A quart of stock, plus the wine, and the milk was just too much liquid since the crab meat was so small.  I probably would have cut the stock just a bit and left the wine out all together.

That being said, this is a very easy recipe to throw together.  I liked the basic flavors and think it’d would actually be a nice base to build off of for a different take on chicken soup of some kind.  I’d probably start with this, add chicken instead, maybe some carrots and celery, or some type of noodle, and use the basics for a nice chicken noodle recipe instead.

Would I make it again with the crab meat?  Probably not.  Not even if the meat was chunkier.


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