Recipe #5290
Crab and Corn Soup
| Preparation: | 5 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 2 min |
| Total: | 7 min |
4
servings
servings
| Category: | Soups |
| Subcategory: | Soups |
| Source: | Chef Ian Perreault |
Wine & food pairing
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Recipe ingredients
- 2⅓ cups (580 mL) water
- ½ cup (125 mL) crabmeat, fresh or frozen
- 2 cups (500 mL) whole kernel sweet corn*, drained
- To taste salt and pepper
- 2 Tbsp. (30 mL) corn flour
- 2 Tbsp. (30 mL) water
- 1 egg*, beaten
Preparation
In a large pot, combine water, crabmeat and corn and bring to a boil.
Simmer for 2 minutes, and season to taste.
In a bowl, whisk corn flour into water to dissolve.
Add to soup over low heat, and stir to thicken.
Remove from heat, stir in beaten egg, and serve.
Suggestion
For fresh corn flavour, cut kernels off raw cobs. Melt a bit of butter in a skillet, add kernels and roast a few minutes and use in the soup.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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