Corn-and-Crabmeat Soup

Name: Corn-and-Crabmeat Soup
Ingredients: 1 quart fresh corn kernels (cut from about 8 ears); 1 quart canned low-sodium chicken broth or homemade stock; 2 tablespoons butter; 1 onion, chopped; 1/4 cup dry white wine; 1 1/2 teaspoons salt; 1 1/2 cups milk; 1/2 pound lump crabmeat, picked free of shell; 1/3 cup chopped fresh chives or scallion tops

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www.foodandwine.com

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Servings: 4

Cost: $8.47 /serving

Author : Food & Wine

Ingredients

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1 quart fresh corn kernels (cut from about 8 ears)1 quart canned low-sodium chicken broth or homemade stock2 tablespoons butter1 onion, chopped1/4 cup dry white wine1 1/2 teaspoons salt1 1/2 cups milk1/2 pound lump crabmeat, picked free of shell1/3 cup chopped fresh chives or scallion tops

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Instructions

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Step 1

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

Step 2

In a large pot, melt the butter over moderately low heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.

Step 3

Add the corn puree, the wine, the remaining 2 cups of broth, and the salt to the pot. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the corn is tender, 10 to 15 minutes. Add the milk and bring just to a simmer. Stir in the crabmeat and chives.