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


  1. 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.
  2. 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. 



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