Pour pureed corn mixture into a large bowl. Ever since I first made this soup I find myself craving it all the time! 12. Place half of corn mixture in a blender, and process until smooth. To serve, place a crab cake in each wide, shallow soup bowl. This is such a great idea!! Recipe AS SEEN ON TV! The corn milk makes the soup … Fruit is the easiest summer excess to transform through cooking, and that doesn’t only mean baking pies and mixing up fritter batter. Love avocado and almond milk. :). This chilled soup will refresh you on a muggy August night. And I took the survey. Once you’ve taken the survey, add a comment to the bottom of the post letting me know you’ve taken it and you’ll be entered to win the gift card. Place the kernels in a blender, add the contents of the pan and puree until smooth, adding more water if needed to reach the right soupy consistency. This time of year, my little motto would be: Take the tomatoes somewhere hot and the corn somewhere cold. Add onion & celery; sprinkle with salt & pepper & sauté until almost tender, about 5 minutes. Add the corn and cook for 5 minutes, stirring occasionally. A little grated lime zest and a pinch of cloves will blend with the butter and bourbon to make a heady sauce. Sauteed peaches could not be more distant relations of cold slices; just a quick pass through a skillet concentrates the sweetness and juiciness. Thanks! Thanks for reading and subscribe to FoodieCrush to have each post delivered straight to your e-mail box. Bring to a boil and immediately reduce heat to a simmer. Fresh green beans, carrots, potatoes and corn are all hand chopped and not all of uniform shape! You can’t have corn soup without the star of the show: CORN! And even berries are made for warm compotes or soups, just simmered with wine and maybe cinnamon sticks and topped off with creme fraiche. *This soup could also be served warm or at room temperature. Putting this on the to-make list! Cover, and chill until cold, at least 2 hours. I filled out the survey, thanks! I also took the survey. Not only are they easy to make, but they're also amazingly customizable, ultra comforting, and of course, the perfect thing to dip crusty bread into. It’s healthy, and light in flavor and in calories. Cut cobs into 2 or 3 chunks. I definitely want to make this soup and I took the survey. Bookmark this recipe and if you make it, please let me know! And survey complete. I had never even known you could cook a cucumber, let alone create such sensational flavor from a vegetable normally relegated to sour cream Siberia. Thanks for such a great giveaway! At this point you can strain the pureé or leave it chunky. Sweet corn kernels and fresh snow crab meat make this simple chilled soup a summer-time staple that’s made with almondmilk for a lightened-up, creamy slurp that takes only 30 minutes to prepare. Stir in broth mixture, corn, salt, and pepper; bring to a simmer. Making this soup this week since it is SO hot in Denver!! But if he were a cook, he would see that the problem is not the ingredients but the treatment. And tomatoes are literally metamorphosed by roasting, stewing, sauteing or frying. just 30 calories in each cup and only 2 grams of fat making it a lighter way to add more flavor and substance to this soup. For years he had a little reminder pasted up on his computer to read before heading out for a portrait session: “Take the subject somewhere else.” An executive away from his desk, a chef outside a kitchen made for a much more interesting, and revealing, picture. A sprinkle of fresh cilantro adds a fresh herbal note, but you could always consider using: Lighter dinners and easy lunches are what this soup is made for. Just a few days ago, I saw reports all over the news that 2017 is on-track to being the second hottest year on record—only to be outdone by 2016’s hottest year ever, with 2015 right behind. Thanks! Corn and crab evoke the flavors of a summer. Not to mix art forms, but the whole idea here is the same one my consort abides by in his photography. There’s a reason Provencal cooks seem to cook tomatoes more often than slice them raw; they stuff them, broil them (naked or with a sprinkling of grated cheese such as Parmigiano-Reggiano), bake them into a tart or simply roast them. This post is part of a partnered series with Blue Diamond Almond Breeze. One of my biggest revelations all summer was what cold does to fried green squash. And you had me at crab and avocado! Taste soup again and adjust seasoning if necessary. It doesn’t even have to take long to be transported. Season with salt and pepper to taste and chill until very cold. Add the corn and cook for 5 minutes, stirring occasionally. Before we get into the recipe, I would SO appreciate a little feedback from you by taking this quick 2 minute survey. And this soup looks delicious! In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or … I will definitely be trying it in the upcoming weeks. This creamy cheesy potato soup with broccoli doesn, Monday night comfort food alert Stuffed peppe, Whenever I ask you guys what you want to see more, GIVEAWAY CLOSED. And can’t wait to try this!!! Add the almondmilk, kosher salt, white pepper and chipotle pepper, stir to combine and lower the heat to medium-low and simmer for 10 minutes. I can’t wait to make this! Tangy buttermilk, sweet corn, and spices combine to make a simple, yet rich soup. However, am I correct in assuming that plain milk of any % fat can substitute for the almond milk? Combine the coconut milk, 1 cup water, serrano chilies, green onions and 1 teaspoon sea salt in a large pot. The creamy broth is so silky and smooth and I love the soft potatoes, sweet corn, and the tender crab meat! Transfer the soup carefully to a high-speed blender and … Need inspiration for other ways to use up fresh or leftover corn? They were irresistible hot out of the skillet but stunning after a night left over in the refrigerator. Love Almond Breeze, we drink it every day! Preparation. Chilled Corn Soup with Crab Salad {adapted from the Bon Appetit August 2013 recipe with lobster} makes 8 servings. Completeled the survey! In a small stock pot, heat the olive oil over medium high heat. Love that the almond milk makes it lighter. I would love to use the $100 gift card to buy all of the ingredients and have my entire family over for dinner. Pour water into a large pot to a depth of 1”; bring to a boil and salt generously. Pick over the crab meat to remove any bits of shell or cartilage. 6. And ummm… I’m obsessed with almond breeze! Add lobsters, … The creaminess of this soup comes from the combination of fresh shucked sweet corn kernels cooked for just 10 minutes in almondmilk and then taken for a whir in the blender. Add the shallot and garlic and cook for 30 seconds or until fragrant. Heat the olive oil in a saucepan over medium heat. Three cans of condensed soup … :). But sauteing is almost the same idea as pickling: Heat turns a food prized for its crispness into a more flavorful side dish. If you prefer a smoother soup, use 4 cups total of almond milk and strain the soup after pureéing in the blender. They combine in perfect harmony. To serve, ladle the soup into bowls and top with crab, avocado and the chilled corn kernels. Half the magic comes from the transformative power of heat. Love that it’s a cold soup. Chilled corn looks just like raw corn, but the taste is a world apart, whether in a green salad with red peppers in walnut oil vinaigrette or in a salsa with tomatoes and chilies, or even in a regular old potato salad. TAKE THE SURVEY HERE, leave a comment in the comments section saying you did to be entered in the giveaway, and thank you! This is the quickest and easiest crab soup ever! Your site is my go to for new recipes. Strain the puree through a sieve into a clean bowl; discard the solids. Puree half of the liquid and corn in the blender until smooth and pour back into the rest of the soup. Love it! As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. Arrange it in a small pile in the center of each bowl. After you cut the kernels from the cob, use the large holes of a box grater to scrape the pulp and “corn milk” from the cobs. Boiled corn tastes like a whole different animal when you chill it for a soup, while the usual tomato-mozzarella salad is richer and more intense when it’s baked in a free-form gratin. And this soup looks amazing! Pair it with a crisp salad dressed lightly with a simple vinaigrette to add crunch and flavor contrast to the meal. CORN SOUP: Heat olive oil in heavy large saucepan over medium heat. But the element of surprise also cannot be underestimated. Ladle chilled Corn Soup around crab cake. We’ll be trying this recipe in next weeks lineup! I am a year round soup lover and this one looks incredibly tasty! You can serve them plain, with a spoonful of creme fraiche or in full glory over a bowl of ice cream. Both the soup and crab salad are best if served slightly chilled but not cold. And looking foreword go making this yummy soup!!!! Thanks for posting and I can’t wait to try it. Peaches, plums, nectarines, apricots and more can just be sliced and sauteed in butter, or they can be upgraded into a dramatic dessert by flambeing them with bourbon or another dark alcohol. Divide remaining 1/3 cup corn among bowls, and garnish with grated radish and snipped chives. I’m looking forward to trying this recipe, minus the avocados as I’m allergic to them. It’s convenient to use thanks to being available in shelf-stable containers I keep in the pantry for use in many of my favorite, healthful recipes. Easy to follow best corn soup recipe from scratch using king grab meat. Took the survey. All opinions are always my own. Cracking the crab and pulling the meat from the snow crab cluster (you’ll only need one crab leg cluster to yield about 4 ounces of meat) is easy because the meat is already pre-cooked. A food blog the other day actually contended that it might be possible to eat too many raw tomatoes with fresh basil in summertime. Also, I took the survey! Heat like this leaves me with little appetite, and when I am hungry, it’s for something light, fresh, and typically topped with avocado, because what on earth isn’t better and more soothing with avocado? Repeat procedure with remaining corn mixture. Love your blog! Just be sure to use a sweet corn kernel if possible. This looks delicious! I found my weekend recipe! This corn and crab soup is just the ticket. If you prefer to use frozen corn due to seasonality or convenience, by all means go for it. Fresh Louisiana claw and lump meat along with Johnny Lightning Seasoning™ give this soup a colorful appearance and a delightful flavor and texture. Your email address will not be published. A squeeze of lime is stirred into the soup at the end with fresh snow crab and slices of avocado garnished to each bowl. Add corn stock, salt, cayenne, and crab boil to saucepan. Chopped shallot and garlic are gently sautéed with the corn and I’ve added a little heat of my own with a little dried chipotle pepper powder. This chilled soup is full of delectably sweet fresh corn and gorgeous pieces of king crab legs. (Soup can also be served hot.) Green Salad with Honey Mustard Vinaigrette. Looks delicious-I will be making this for sure!! This looks delish! It’s convenient to use thanks to being available in shelf-stable containers I keep in the pantry for use in many of, Almond Breeze Almondmilk Unsweetened Original. This a good way to appreciate the teacher as they put their efforts to train students. Zucchini, for instance, has an almost nutty flavor if you bypass the steamer or saute pan and grate it into a cabbage-free coleslaw or julienne it for a salad with chives, with or without slivers of smoked duck breast. But glad it made me look at this recipe further- this looks amazing- can’t forget the avocado to top it off! The final stages of prep to this corn and crab soup are in the toppings. Heidi – This soup sounds awesome and I’m looking forward to trying it! Just before serving, juice half the lime over the crab in a small bowl. Looks delicious! 1/2 cup chopped onion 2 cloves Garlic 1 tsp olive oil 2 cans 15-oz each whole kernel corn, divided, liquid reserved 1 cup half & half 1/4 cup whipping cream (optional) salt and pepper to taste 2 6-oz cans lump crab meat 1 green onion chopped Optional – few drops of white truffle oil Fruit is also a natural for roasting: Toss peach halves, for instance, in melted butter, sprinkle them with a little sugar and a bit of cinnamon and bake until they’re soft and oozing juice. And, took your survey. Survey done!! Almond Breeze Almondmilk Unsweetened Original has just 30 calories in each cup and only 2 grams of fat making it a lighter way to add more flavor and substance to this soup. Thanks Heidi! Our Hot Crab and Corn Dip and 15 Minute Creamed Corn recipes are a few other great recipes that will put that corn … For some students, writing any writing assignments is able to waste their time. Stir in the lime juice to taste and season with more salt and pepper if desired and stir the reserved corn into the soup. Chilled Cream of Crab Soup. Just approach anything from the farmers market with a different attitude, one you could call the sushi/baked-Alaska inspiration: Don’t cook what you usually do, and heat up the normally icy. I actually really appreciate dairy free recipes. Took the survey! The best way to describe this dish is with the words from my husband: “The corn/crab soup … Survey has been taken, and ths recipe looks amazing! Add the onion and celery and saute for 5 minutes. Add the shallots and cook, stirring often, … Definitely going to make this!!! Comment document.getElementById("comment").setAttribute( "id", "ad740b10781eb8b3d96fd8a2057b6d74" );document.getElementById("f61603ee20").setAttribute( "id", "comment" ); I like my soups with a bite of vegetables so I don't strain them after blending. Oh, and I took the survey. Plus I’m from the east coast – so always love incorporating seafood into my dishes. Chilled Corn Soup with Crab and Gin Pickled Tomatoes make the perfect canapé for entertaining. I must try this today. Since frozen corn is already cooked, stir the puree into the soup when the milk is added in Step 3, bring just to a simmer, and then stir in the crabmeat and chives. And I took the survey!!! We love your blog, and cannot wait to try this delicious soup :). Want to test it out before then. The cornmeal batter kept its crispness but had more flavor, as did the sweet squash inside. Refrigerate until fully cold, at least 4 hours and up to 24 hours. They can be simply sauteed for a couple of minutes in butter (which seems to bring out better flavor than olive oil does), but you can also add cream -- or you can toss them with a little fried pancetta for a salty, crumbly counterpoint. Serve it with oyster crackers or Saltines and get ready for a wonderfully comforting meal. Season the crab soup to taste with hot pepper sauce, if using, and the salt and pepper. The crab topping with silky smooth soup is unforgettable! The soothing richness of this soup is perked up by the heat and acidity of the marinated crab-and-corn salad. The sweetness of the corn really complements the sweetness of the crab. Remove the corn from the pan using a slotted spoon, reserving the liquid, and let the corn stand until cool enough to handle. Transfer soup to a large bowl, add the heavy cream and sour cream; season to taste with salt and pepper. Garnish with cilantro. And… it is very do-able for even the novice cook (me!). Eating vegetables cold that you usually associate with melted butter is downright revivifying. Sweet corn is just coming into season here in Utah and because my husband is a corn fiend, we eat it at least 3 times a week for dinner. I sometimes joke that a big reason for choosing the cooking school I did 20-some years ago when I got the wild idea of becoming a chef was that the student-run restaurant served sauteed scallops in cream sauce with cucumbers. Bought the Almond Breeze Almond Milk, some small shrimp as an add on, on my way to make this soup. Reserve 2 pieces of corn for garnish. Hi! By Ruth Cousineau Recipe by Cooking Light June 2012 Started with rice milk, then soy milk, and now almond milk! Are you following me on Instagram,  Twitter, Facebook and Pinterest? Scrape the kernels off the remaining cobs with a knife. We have guests coming over Labor Day weekend, and I bet it would be a hit with them. The fruit and the herb stewed together also make a quick, rich and wonderful soup or, with olives added, a dipping sauce for chunks of sturdy bread. This recipe looks delicious!! My boyfriend isn’t a big fan of almond milk but hopefully he wouldn’t mind tonight’s soup :) Did the survey and can’t wait to try out this recipe for tonight! Squeeze the remaining lime juice into the soup and stir. This looks amazing!! And with the addition of two of my favorite flavorings—a sprinkle of chipotle powder and a squeeze of lime—in the words of Emeril, this soup’s flavor is kicked up a notch. By mid-August, you really do want a little more out of all the fruits and vegetables that have been so blissfully satisfying for so many weeks when eaten at their most unembellished: raw in the case of tomatoes and peaches, say; hot in the case of corn and zucchini. I just find your blog today. Soup Put a heavy-bottom pot over medium high heat and add 1 oz. Cucumbers to be cooked just need to be cut a little more cleverly than the usual half-moons marinated in vinegar or sour cream. I’m Heidi and I cook real good, real food I hope you’ll love to make, too. Scrape the kernels off the 2 reserved cobs and chill. canola oil and a tab of butter. Cook 10 minutes, stirring frequently (do not boil). I took the survey. Your food photography was amazing too. Slicing them into triangles makes them chunkier so that they keep their crunchiness even as the flavor melts a little. I took the survey! If this is a question you often ask, take our brief quiz and we’ll share a recommended recipe favorite with you. I prefer a soup with some bite, so I reserve about 1/2 cup of the corn to add back to the soup after blending it in the blender, and I don’t strain it either. Yields a generous 5 cups of soup and will serve 6 as a first course or 4 servings as a main dish. They make a superb soup with just chicken stock and cream, or they can be braised in a little butter and then pureed for an easy and untraditional side dish, spiked with a little cream. I also took the survey! So proud of myself. I had sliced some pattypans, dusted them with flour, dipped them in a mixture of egg and milk and then coated them with cornmeal and fried them to a golden crisp in half an inch of olive oil. INGREDIENTS Corn Soup 3 Tablespoons unsalted butter 2 Tablespoons olive oil 1 large onion, chopped 1 garlic clove, finely chopped 6 cups corn kernels (from 6 ears) Kosher salt and freshly ground black pepper 2 sprigs thyme. I filled out the survey. I knew I wanted a simple but warming recipe to share with you all this week. Remove from heat and … Took the survey and will make this as soon as I get home from vacation! Add the rest of the liquid and half of the remaining corn kernels, saving 1/2 cup of the kernels to add back into the soup after blending. A perfect summer soup! If desired, grate fresh nutmeg … This recipe looks great! Melt the butter in a large pot over medium-low heat. NO matter what you read online, though, it is tomatoes and basil that are most suited to shock treatments. I used 1/2 teaspoon in this recipe but if you’re wary of spiciness, start off with 1/4 teaspoon and add more if desired. You can use fresh corn, frozen or canned corn to make this soup recipe! Garnish the soup with the crab meat, avocado, chopped cilantro, and serve. Smoke the crab for 15-20 minutes, stirring occasionally, until desired smoke flavor is achieved. I use the vanilla reduced sugar everyday in my oatmeal! Combine the coconut milk, 1 cup water, serrano chilies, green onions and 1 teaspoon sea salt in a large pot. Simply place the stemmed part of the cob in the center of a bundt pan and use a sharp knife to saw the kernels from the cob. I took the survey and can’t wait to try the soup! Took the survey & cant wait to make the soup! If you prefer a smoother soup, add 1 additional cup of almondmilk to the cooking and strain the soup after blending. In a small stock pot, heat the olive oil over medium high heat. Cover and cook, stirring occasionally, until the corn is very tender, 15 to 20 minutes. Sweet creamy corn soup topped with blue swimmer crab and gin pickled tomatoes. Cold soups are great year-round. Finished the survey! Congrats @boysmomof3 @jenniferlen, Thankful always for food on my plate and the oppor, Took new pics of my old forever favorite turkey po, 2017 is on-track to being the second hottest year on record. Ladle into soup bowls. Add the shallot and garlic and cook for 30 seconds or until fragrant. YUM!!! Great recipe. I completed the survey- happy to help! Chilled Sweet Corn Soup Recipe is the ultimate warm weather dinner! Drizzle soup with about 1/2 teaspoon Cayenne Oil. So whether you’re finding yourself plumped up like a slippery hot dog in the humidity-fueled heat of the deep South, or topping out the thermometer in the hot and arid desert temps of the West, there’s one thing we can all agree on: It’s stinkin’ hot out there. Love a lighter, refreshing soup for the summer. I took the survey. Stir to combine, add the corn and bring to a simmer. Can’t wait to try this! ❤️. Thanks for all the recipes :). Adjust seasoning of chilled soup with salt and pepper to taste. Your email address will not be published. Shuck the corn and trim rough ends. 5. My crab soup is almost like a chowder really. Took the survey! This post is brought to you by Almond Breeze. As splendid as they are in their most natural state, they can get a little predictable. Tip: Fresh corn will taste best in … The solution is so simple it could not be more summery. I just found your blog and I love it. Or, you can certainly omit it entirely if you’d like. My daughter is allergic to peanuts and we avoid a few other nuts so I don’t do almond milk but I’m going to make this with coconut milk! To see more of my recipes made with almond milk, check them out here, including recipes for: Chicken Saté with Almond Butter Dipping Sauce, Superfood Salad with Lightened Up Poppyseed Dressing. Green onions are another vegetable in peak season that can benefit from a new identity. If Samuel Johnson were still around, he’d probably agree that anyone who is tired of tomatoes and basil is tired of life. This looks yummy! Crab Salad I filled out the survey, AND this looks amazing! Can’t wait to try this soup! What makes this Corn and Crab Soup so easy? 2 serrano chilies, seeded and finely chopped, 10 green onions, white part only, trimmed and chopped, 1 cup Dungeness or lump crabmeat (about 6 ounces), Broccoli salad with roasted peppers and cashews, Shrimp Saganaki With Halloumi and Harissa, Alfajor de Nuez (Walnut Cookies With Dulce de Leche and Coconut), Chocolate Chip Tahini Cookies With Halva and Cardamom. Took the survey and will be making this recipe next week! It’s simple but elegant at the same time. When butter is melted and slightly brown, add sliced onion, shallot and celery. I took the survey! Survey filled out. This chilled corn soup is a delicious way to use the sweet corn available this time of year. Even corn on the cob is welcome at no more than three meals in a row. Simply use a heavy knife or a meat tenderizer to whack and crack the shells or use kitchen shears to cut through the softer parts of the shells. (Count on at least one big bunch per person, though; a lot goes a short way.). Place 1/4 cup crabmeat mixture in each. If you don't have buttermilk, you can make some by adding a couple of tablespoons of lemon … I took the survey. Took the survey! Categories: dinner, family friendly, healthy, lunch, recipes, seasonal : fall, seasonal : summer, sponsored Tags: almond breeze, almond milk, avocado, cilantro, corn, crab, shallots, soup, summer soup. Strain corn … Add the corn, bring to boil, and simmer 4 to 6 minutes, or until the corn is tender. At this point in the summer, fresh-picked corn is tender and sweet enough to serve raw. Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats. To get the best color in the soup, we recommend using yellow corn, not white or bi-colored corn. Squeeze a few drops from the other lime half over the avocado in a second bowl, and toss each mixture well. Chilled Corn and Crab Bisque is a mouthwatering corn soup that is a perfect make ahead recipe for summer or entertaining. Required fields are marked *. Stir in the corn, thyme, and water and season with salt and pepper. Took your survey! If you were using something else, would you change anything else in the recipe? Serving vegetables raw that you normally encounter cooked also opens up new flavor horizons. Survey/giveaway is open to US residents only and is open until August 1, 2017. Chill the soup for 2 hours. Sweet creamy corn soup topped with blue swimmer crab and gin pickled tomatoes. In a blender place cucumber, avocado, spring onion, 2T of lime juice and 2T of coriander with … I can easily see it being added to any holiday menu or meal-prepped for a week of easy workday lunches. It’s got all the right stuff…. Oven heat will bring out sweetness in the tomatoes and an almost licorice flavor in the basil. Remove from heat and cool slightly, transfer half of the mixture to a blender and purée. It’s easy to forget how good corn can be in summer at winter temperature. Here are a few ideas of what to serve alongside to make it a complete and easy meal. For the Crab: Preheat the EGG to 225º using indirect heat and the smoking wood. UK dissertation Writers appreciates the teachers. Or simply serve anything unexpectedly. Would any other nut milk work? If both have been completely chilled, allow to sit at room temperature for 20 minutes before serving. Cut cobs into 2 or 3 chunks. Vicki H. D'Andrea of Millersville, Maryland received honorable mention in The Sunday's Capital's 1988 soup contest for this recipe. I also entered the giveaway! This soup looks so good and your photography is superb! Thanks for such a nice giveaway! This hearty Maryland style crab vegetable soup is made by The Classy Crab®. What a unique idea! Took the survey! I’ve been a long time almond milk lover as a long time lactose intolerant person. While this recipe’s original intention is to be served chilled, it can certainly be served warm to be enjoyed all year long. CRAZY ideas are floating around on the Internet. Cook soup until corn is very tender, 25 to 30 minutes. I am going to get the ingredients to make this soup tomorrow. Just bought all the ingredients and will be making it tonight!! Took the survey! Its cool…. I use the bundt pan hack for cutting the corn straight from the cob so the kernels don’t run around my counter and skip and jump onto the floor. Garnish with fresh chervil, if desired Took the survey and your recipe looks delicious!! Yummm! Shuck the corn and trim rough ends. I completed your survey. Summer Chilled Corn Crab Soup. Even an avocado will emerge from the oven with its inherent flavor intact but nuances baked in. I do love chilled soup shots for entertaining in the warmer months. They are not able to finish the writing assignments on time. Get as close a shave as you can to capture any of the corn’s “milk” from the cob. If you've never tried a chilled soup before, you're in for a treat. Refrigerate at least 1 hour before serving. I like to add my crab to the top of the soup rather than mixing it in for presentation and so it doesn’t get too muddled within the soup. Chilled Corn Soup with Crab and Gin Pickled Tomatoes make the perfect canape for entertaining. To serve, ladle the soup into chilled soup bowls and sprinkle with the corn kernels.