Crab, Corn and Basil Soup
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From the "Grains, Rice and Beans" cookbook. Suggested side is corn fritters.
- Ready In:
- 35mins
- Serves:
- Units:
ingredients
- 1⁄4 cup extra virgin olive oil
- 1 large yellow onion, chopped
- 1 large potato, peeled and chopped
- 1 large garlic clove, minced
- 1 medium bay leaf
- 4 cups fresh corn kernels
- 1⁄4 cup shredded fresh basil leaf
- 4 cups chicken stock
- 1⁄2 cup dry white wine
- 1 lb lump crabmeat
- 1 cup heavy cream
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
directions
- Heat the oil over medium-high heat in a large, heavy stockpot. Add the onion, garlic, potato and bay leaf and saute 5 min or until the onion becomes transparent.
- Add the corn, basil, chicken stock and white wine, and bring to a rolling boil. Cook for 10 min, stirring from time to time.
- Add the crabmeat, heavy cream, salt and white pepper and continue cooking over high heat for an additional 10 min, stirring to prevent the soup from sticking to the pan.
- Remove the pan from the heat, adjust seasoning to taste and serve hot.
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RECIPE MADE WITH LOVE BY
@Burgundy Damsel
Contributor
@Burgundy Damsel
Contributor
"From the "Grains, Rice and Beans" cookbook. Suggested side is corn fritters."
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