Corn and Crab Soup

1. 1

   In a blender or food processor, combine the corn kernels and 2 cups of the broth.

2. 2

   Pulse to a coarse puree.

3. 3

   In a large pot, melt the butter over moderately low heat.

4. 4

   Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.

5. 5

   Add the corn puree, the wine, the remaining 2 cups of broth, and the salt to the pot.

6. 6

   Bring to a boil.

7. 7

   Reduce the heat and simmer, stirring occasional, until the corn is tender, 10-15 minutes.

8. 8

   Add the milk and bring to just a simmer.

9. 9

   Stir in the crabmeat and chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.