Crab and Corn Soup

Crab and Corn Soup
  • 4 servings
  • 0:05 Preparation
  • 0:02 Cooking
  • 0:07 Total Time

Ingredients

Add all
  • 2 1/3 cups
    (590 mL)

    water

  • 1/2 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.

Source: Chef Ian Perreault

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007