Corn and Crab Soup
Ingredients
4 tbsp.
Kowalski's Unsalted Butter
⅓ cup
minced shallots
5 cups
corn kernels (from 7-9 ears Minnesota Grown corn), divided
2 tsp.
kosher salt, plus more for seasoning
¼ tsp.
freshly ground Kowalski's Black Peppercorns, plus more for seasoning
3 ½ cups
2% milk, plus more as needed to thin the soup
13 oz.
cooked jumbo lump crabmeat (such as Phillips brand from the Seafood Department), chopped
2 tbsp.
snipped fresh chives, plus more for garnish
2 tbsp.
Kowalski's Freshly Squeezed Lemon Juice
Directions
- In a large deep pot, melt butter over medium-high heat. Add shallots; cook, stirring occasionally, until tender and fragrant (about 5 min.).
- Add 4 ½ cups corn, 2 tsp. salt and ¼ tsp. pepper; cook and stir for 1 min.
- Add milk; bring to a low boil.
- Reduce heat to medium; simmer until corn is tender (about 10 min.).
- In a blender or food processor, purée corn mixture in batches; return to pot.
- Reheat puréed corn mixture over medium heat until thoroughly hot, adding more milk if needed to reach desired consistency.
- Stir in remaining corn and crab; cook and stir just until hot.
- Remove from heat; adjust seasonings.
- Stir in chives and lemon juice.
- Garnish individual servings with chives.
Tasty Tip:
- This soup is also delicious chilled.
