Indulge in the creamy and comforting flavors of crabmeat and corn soup. This delicious recipe combines the sweetness of fresh corn with the rich taste of crab, creating a hearty and satisfying dish. With a touch of spices and herbs, this soup is perfect for a cozy dinner or as an impressive starter for a dinner party. Get ready to enjoy the taste of the sea in a bowl!
Ingredients
- 1 pound fresh lump crabmeat
- 2 cups fresh corn kernels
- 3 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Directions
- In a large pot, melt the butter over medium heat.
- Add the diced onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.
- Add the fresh corn kernels to the pot and cook for another 5 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a boil. Reduce heat and let simmer for 15 minutes.
- Using an immersion blender or regular blender, puree the soup until smooth.
- Return the soup to the pot and add the lump crabmeat, heavy cream, Old Bay seasoning, and paprika. Stir to combine.
- Season with salt and pepper to taste.
- Cook the soup for an additional 10 minutes, until heated through.
- Ladle the soup into bowls and garnish with chopped fresh parsley.
- Serve hot and enjoy!
