Capture the taste of the season with this corn and crab soup
Soon enough, local stores and markets will explode with piles of golden tassels and green husks. Peel back this jacket to reveal cobs studded with crisp kernels made plump and rich by the sun.
Sweet corn marks the arrival of the summer season, the tastiest of the year.
This soup’s combination of sweet summer corn and delicate lump crabmeat is hard to beat. The onion-carrot-celery trinity complements the corn’s fresh flavor. The finished soup is velvety, decadent and completely irresistible.
If you prefer a more chowder-like texture, don’t process the soup fully to retain chewy bits of sweet kernels. Ladle the sunny yellow soup into bowls, top with bright tomatoes and generous scoops of jumbo lump crabmeat. To turn this soup into a substantial meal, consider toasting thick slabs of crusty whole-wheat bread topped with shredded smoked Gouda. A few quick minutes under the broiler melts the cheese and the bread is ready to take a dip in the soup.
Summer Corn and Crab Soup
2 tablespoons oil
½ medium yellow onion, diced
1 large carrot, diced
2 celery stalks, diced
2 slices thick-cut bacon, diced
2 garlic cloves, minced
¾ cup dry white wine, divided
4 ears of fresh corn, kernels removed from cob*
4 cups low sodium chicken broth
1 cup heavy cream
Salt and freshly cracked pepper to taste
Fresh chives, chopped
Grape tomato, diced
Jumbo lump crab meat
Heat the oil over medium to medium-low heat in a Dutch oven or a large pot with a tight-fitting lid. Add the onion, carrot, celery and bacon. Cook until all the vegetables have softened and the fat has rendered from the bacon, 10 to 15 minutes. Add the garlic and cook, stirring constantly, for 30 seconds.
Pour in ¼ cup of white wine and deglaze the pan, scraping any brown bits from the bottom and incorporating them into the mixture. Reduce until dry. Stir in the corn. Add the chicken broth and remaining ½ cup of wine. Reduce the heat to simmer and cook, covered, for about 25 minutes.
Purée the soup in a Vitamix, blender or food processor, working in batches if necessary. Alternatively, use an immersion blender in the pot. Process the soup until smooth.
Return the soup to the heat and stir in the cream. Season with salt and pepper to taste. Garnish with a generous scoop of jumbo lump crab meat, chopped tomatoes and fresh chives.
*Pro tip: Don’t immediately toss the corn cobs after removing the kernels. Use the backside of a small knife to scrape down the cob to help release more of the corn’s sweet milk.