And the sweetness of this soup should please the smaller palates in the house as well! While fresh corn is at its best during the summer, frozen corn kernels are really good all year long! Just thaw the corn kernels before using them in a recipe . . . and you’re good to go!
Shellfish is always lovely with corn — a great combination! And my little guys love both crab and shrimp. Hooray!
Ingredients:
Olive oil to coat the pan
1/2 cup finely diced red onion
1 pound corn kernels
1 tablespoon unsalted butter
3 cups vegetable stock or broth
1/4 cup half and half
Salt, pepper, and sugar to taste
6 ounces cooked crab meat (preferably Dungeness crab)
Preparation:
Serves 4
Total Prep and Cooking Time: less than 25 minutes
Coat a medium-sized sauce pan with olive oil and add the onion. Over low-medium heat, cook the onion until it’s soft, about 3 minutes. Add the corn and butter and turn the heat to medium-high. Cook until the corn is nicely nicely browned, about 10 minutes.
Add the stock or broth, turn the heat to high, and bring to a boil. Reduce to a simmer, cover, and cook for another 10 minutes. Then puree the soup — either in a standing blender or with a hand held blender. (I like this one on the chunky side, not too smooth.) Add the half and half, season to taste with salt, pepper and sugar, and fold in the crab.
