Corn And Crab Soup With Crispy Tortilla Strips

Name: Corn And Crab Soup With Crispy Tortilla Strips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups fresh corn kernels (cut from about 6 medium ears of corn), divided, corn cobs reserved; 4 cups low-salt chicken broth; 1 cup (or more) water; 1 small bunch fresh cilantro, stems cut off and reserved, leaves chopped; 1/2 teaspoon salt; 2 tablespoons (1/4 stick) unsalted butter or olive oil; 1 1/2 cups chopped onion; 2 garlic cloves, minced; 1 1/2 teaspoons minced seeded jalapeno chile; 1/4 teaspoon ancho chile powder or regular chili powder; 1 teaspoon finely grated lime peel; 12 ounces lump crabmeat, picked over; 1 teaspoon (or more) fresh lime juice

Servings: persons

3 1/2 cups fresh corn kernels (cut from about 6 medium ears of corn), divided, corn cobs reserved
4 cups low-salt chicken broth
1 cup (or more) water
1 small bunch fresh cilantro, stems cut off and reserved, leaves chopped
1/2 teaspoon salt
2 tablespoons (1/4 stick) unsalted butter or olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
1 1/2 teaspoons minced seeded jalapeno chile
1/4 teaspoon ancho chile powder or regular chili powder
1 teaspoon finely grated lime peel
12 ounces lump crabmeat, picked over
1 teaspoon (or more) fresh lime juice

1
Break corn cobs in half and place in large pot. Add chicken broth, 1 cup water, cilantro stems, and 1/2 teaspoon salt to pot. Bring to boil. Reduce heat and simmer 25 minutes. Strain liquid into 4-cup measuring cup; discard solids in strainer. Add enough additional water to corn broth to measure 4 cups.
2
Melt butter in heavy large saucepan over medium-low heat. Add onion; saut until tender and translucent, about 8 minutes. Add garlic, jalapeno, ancho chile powder, and lime peel; stir 1 minute. Remove from heat.
3
Reserve 1/3 cup crabmeat for garnish. Combine 2 cups corn kernels and 1 cup corn broth in blender; puree until almost smooth. Add to saucepan with onion mixture. Add remaining 3 cups corn broth and 1 1/2 cups corn kernels; bring to simmer. Add remaining crabmeat, 1 teaspoon lime juice, and 1/3 cup chopped cilantro leaves. Season to taste with salt, pepper, and more lime juice, if desired.
4
Ladle soup into bowls. Top each serving with some of reserved crabmeat. Sprinkle each with remaining chopped cilantro leaves and
5
and serve.

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 1/2 cups fresh corn kernels (cut from about 6 medium ears of corn), divided, corn cobs reserved, 4 cups low-salt chicken broth, 1 cup (or more) water, 1 small bunch fresh cilantro, stems cut off and reserved, leaves chopped, and more.

Yes, Corn And Crab Soup With Crispy Tortilla Strips falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!