Fresh Corn and Crab Soup
- Yield 10 servings
Whole milk provides a creamy rich texture in soups, while keeping them lighter than those made with cream.
- 2 cups fresh corn cut from cob (about 6 ears)
- 3 3/4 cups shrimp stock or chicken broth
- 1 tablespoon vegetable oil
- 1 cup chopped green onions
- 3 -- garlic cloves, minced
- 3 1/4 cups whole milk, divided
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons sea salt
- 1 pound fresh lump crabmeat or shrimp
- Combine corn and shrimp stock or broth in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally; reduce heat, and simmer 20 minutes.
- Heat oil in a Dutch oven. Add onion and garlic; cook, stirring constantly, until tender. Add onion mixture, 3 cups milk, salt and pepper; bring to a simmer. Combine flour and remaining 1/4 cup milk, stirring with a wire whisk until smooth. Add to corn mixture, and cook, stirring often, over medium heat until thickened and bubbly. Stir in crabmeat.