Spicy Roasted Corn and Crab Soup.
I have to tell you straight away that I am obsessed with this soup. If I could bathe in it I would. Probably TMI but I need to convey to you how much I absolutely adore this soup. I (and you as soon as you make this) have Chef Mike to
blame thank. I was in faboosh Fresno a few weeks ago with California Raisins (if you follow me on Instagram you saw all the photos but if no and why not, you can read about it in my Travel section very soon) one of the dishes we had while there was a roasted corn soup that made my eyes roll back in my head and make noises a la scene from When Harry Met Sally.
This is the kind of soup that marriage proposals are made over people. I kid not. I
harassed stalked politely begged Tracey and Sallie to corner Chef Mike and get his recipe. Being the amazing girls they are they were on the case. Being the super impatient girl I am, I went on and re-created my own version inspired by Chef Mike’s creation before his recipe arrived. Two words. Corn stock. Holy WOW what a difference this makes. Do NOT skip this.
It’s worth every single step. Trust. You might even want to double the recipe. I have made this soup approximately 6 times since I’ve been home from Fresno (I told you obsessed) It’s meant to be made with fresh corn which I used until I couldn’t find it any longer. I’ve also GASP made it with frozen corn and guess what still amazing. Also it’s completely customizable. Don’t like crab? Add shrimp. Don’t like it hot. Leave the pepper out or go buck wild and bump up the heat. Totally up to you.
A soup this good deserves to be served in something equally amazing. Say like… a Le Creuset Soup Tureen with matching bowls. Duh. “Tis soup season after all. I’m going to be putting this beauty to good use all fall and winter and ONE of you lucky readers will be too thanks to the very generous folks at Le Creuset
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Disclaimer: Le Creuset provided me with a review set pictured above as well as a giveaway set. Opinions are my own. Always have been. Always will be.
- 8 ears corn
- extra virgin olive oil - divided
- 2 bay leafs
- 1 carrot - chopped
- 1 onion - minced
- 3 cloves garlic - minced
- 1 Anaheim or cayenne pepper - seeded and minced
- 1/4 cup heavy whipping cream
- 3 blue crabs - meat removed
- Preheat oven to 350 degrees.
- Remove kernels from cobs. Place kernels onto a rimmed cookie sheet. Drizzle with olive oil. Season with salt/pepper. Bake for approximately 25-30 minutes.
- To make corn stock: place cobs into a stock pot. Cover with water. Add bay leaves, carrot. Season with salt and pepper. Bring to a boil and then reduce to a simmer.
- Cook for approximately 30 minutes. Strain mixture. Set aside.
- Into a large pot or French oven add 1 tablespoon of olive oil, onion, garlic and anaheim or cayenne pepper. Cook over medium heat until softened.
- To pot add: roasted corn, 3 cups of corn stock. Season with salt/pepper. Continue cooking until mixture thickens.
- Transfer mixture to blender and puree until smooth (do this in batches if necessary).
- Return to pot, add cream. Cook over low heat until warmed through.
- Divide soup between bowls, divide crab meat and place on top.