Name: Crab, Corn and Basil Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 , 4 serving(s)
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

Recipe by Burgundy Damsel

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From the "Grains, Rice and Beans" cookbook. Suggested side is corn fritters.

Ready In:: 35mins
Serves:
Units:

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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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