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RECIPE
18 INGREDIENTS6 STEPS1HR 40MIN

Chilled Corn and Crab Soup

4.5
2 Ratings

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Chilled Corn and Crab Soup has a lovely corn flavour that’s married up with fennel and swirled with sour cream. It not only looks pretty, it’s darn delicious.
1HR 40MIN
Total Time
1HR
Active Time

Compelled to Cook

Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Corn Soup

1 cup
Chopped  White Onions
1 cup
Chopped  Celery
1 cup
Chopped  Fennel Bulbs
4 cups
Corn Kernels
cut off the cob
to taste
1 tsp
1 clove
Garlic , chopped
2 cups
Water
2 cups
Vegetable Broth
1/3 cup

Crab Salad

2 Tbsp
Chopped  Fresh Chives
2 Tbsp
Chopped  Fennel Leaves
1/4 cup
Minced  Fennel Bulbs
1 Tbsp
Freshly Squeezed  Lemon Juice
1/2 Tbsp
Dijon Mustard
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
371
FAT
13.2 g
PROTEIN
16.9 g
CARBS
51.9 g

Author's Notes

Yields a generous 5 cups of soup and will serve 6 as a first course or 4 servings as a main dish. Both the soup and crab salad are best if served slightly chilled but not cold. If both have been completely chilled, allow to sit at room temperature for 20 minutes before serving.

Cooking Instructions

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Step 1
In a large pot melt Unsalted Butter (3 tablespoon) over medium heat. Add White Onion (1 cup), Celery (1 cup), Fennel Bulb (1 cup) and Garlic (1 clove). Sauté until starting to soften but not brown, about 10 minutes.
Step 2
While vegetables are cooking prepare Corn Kernels (4 cup) by peeling off corn husks and removing silk. Stand corn on end and remove kernels by running a large knife along the body, cutting at the base of the kernels. Trim ends off bare cobs and cut the cob in half. Add kernels and cobs to pot along with Vegetable Broth (2 cup), Water (2 cup), Fresh Thyme (to taste), and Salt (1/2 teaspoon).
Step 3
Bring to a simmer, cover and cook for 30 minutes. Remove cobs and thyme sprigs and discard. Allow to cool at room temperature for 10-20 minutes. Add remaining Salt (1/2 teaspoon) and adjust as needed, remembering that cold foods tend to taste saltier than warm.
Step 4
Using a blender, blend soup in batches until smooth. Pour through a fine mesh sieve, pressing against the sides to extract all the soup. Cover and chill until cool, stirring occasionally.
Step 5
Gently stir together Lump Crab Meat (1 cup), Fresh Chives (2 tablespoon), Fennel Leaves (2 tablespoon), Fennel Bulb (4 tablespoon), Lemon Juice (3 teaspoon), Dijon Mustard (2 teaspoon), and Salt and Pepper (to taste). Cover and keep chilled until ready to use. Can be made up to several hours ahead.
Step 6
Scoop approximately 1/4 cup of crab salad into the centre of shallow serving bowls. Ladle soup around crab salad and drizzle with a spoon of Sour Cream (1/3 cup) swirling into soup slightly. Serve immediately.

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Nutrition Per Serving
Calories
371
% Daily Value*
Fat
13.2 g
17%
Saturated Fat
8.2 g
41%
Trans Fat
0.0 g
--
Cholesterol
102.8 mg
34%
Carbohydrates
51.9 g
19%
Fiber
6.9 g
25%
Sugars
12.2 g
--
Protein
16.9 g
34%
Sodium
1341.8 mg
58%
Vitamin D
--
--
Calcium
206.3 mg
16%
Iron
2.1 mg
12%
Potassium
770.4 mg
16%
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