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bell' alimento

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Spicy Roasted Corn and Crab Soup

By Paula |

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Spicy Roasted Corn and Crab Soup.

corn soup in white bowl with crab.

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.

corn soup with crab in white bowl. white soup tureen behind.

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.

corn soup with crab in white bowl with spoon. soup tureen behind.

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

EDITED TO ADD: Thank you for your entries. Contest is closed. Winner is KAYLE The Cooking Actress and has been notified via email.

Le Creuset 3 quart Soup Tureen   & 4 – 10 1/2″ Soup Bowls

TO ENTER GIVEAWAY:

1. Leave a comment telling us what soup you would make first.
Optional Entries: (You must leave a separate comment for EACH additional entry to count)
2. Follow bell’alimento on TWITTER
3. RT the following “I just entered to win a @LeCreuset Soup Collection from @bellalimento . You can enter here: http://wp.me/ppVJB-3nn
4. Follow Le Creuset on TWITTER
5. Follow bell’alimento on PINTEREST and PIN one of the photos from this post.
6. Like bell’alimento on FACEBOOK.
7. Like Le Creuset on FACEBOOK.
8. Sign up for bell’alimento’s email or RSS FEED.

Legal Schmegal: Contest is open to those 18 years of age or older with US addresses (sorry to our international friends). Odds of winning will depend on number of entries. Contest is open through Friday, November 2nd 2012 midnight EST. One winner will be drawn by random number generator and will be notified via email. Winner has 48 hours to confirm or an alternate winner will be drawn.

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.

Spicy Corn and Crab Soup

corn soup in white bowl with white soup tureen behind.

Spicy Roasted Corn and Crab Soup

Ingredients

  • 8 ears corn
  • extra virgin olive oil - divided
  • salt/pepper
  • 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

Instructions

  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. Cook for approximately 30 minutes. Strain mixture. Set aside.
  5. 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.
  6. To pot add: roasted corn, 3 cups of corn stock. Season with salt/pepper. Continue cooking until mixture thickens.
  7. Transfer mixture to blender and puree until smooth (do this in batches if necessary).
  8. Return to pot, add cream. Cook over low heat until warmed through.
  9. Divide soup between bowls, divide crab meat and place on top.
© Paula Jones

Comments

  7. Rebecca says

    This looks amazing! Now I’m really in the mood for some crab – yum!

    If I were to win the giveaway, I’d probably make a cioppino first 🙂

  16. Jeannette says

    I would definitely make broccoli cheese soup. I’ve been dying to make a homemade version.

  43. Sara Tanner says

    I love crab and so want to make the Spicy Crab soup! It looks positively wonderful and comforting for a cold day. I’ve finally gotten my kids to eat crab, now that they’ve finally tried it they cant get enough. This soup recipe is going to be a definite try it. Looks to yummy. 🙂 Thank you so much for sharing this one.

    Sar Tann/sct6168 on Twitter/Pinterest and FB. 🙂

  51. Kelly Crawley says

    I would make creamy roasted tomato bisque, which would be beautiful in this soul tureen and bowls!!

  105. Ali says

    This looks AMAZING!! If I wasn’t worried about loosing power in the next few hours because of Sandy and afraid of loosing all the yummy soup I’d go make it now!! May have to be my first post Hurricane soup!!

  112. Anna Rose says

    I followed you on Pinterest, liked you on FB, liked Le Creuset on FB. I cannot wait to make this soup! Gorgeous!!!

  113. Babs says

    The Le Creuset Tureen and serving bowls are to beautiful! Getting down to business, the first soup I would probably make would be Cheesy Green Chile and Potato Soup. Delicious. I am on a real Fall soup kick right now. I intend to try at least one or two new recipes each week.

  114. Leslie says

    Since I will wait for fresh corn to make this soup, I believe it will have to be roasted butternut squash soup.

  121. Hilary says

    I would make chicken tortilla soup first. But this soup looks delicious. Can’t wait until I have time to try it!

  139. Elin says

    I’d probably make my mom’s broccoli noodle and cheese soup. It’s one of my favorites.

  150. Charlette says

    The first soup I would serve in this lovely set would be Pasta e Fagioli! One of my family fav’s.

  151. Schmidty says

    I would make a potato and bacon soup, or a cream of broccoli soup first.

  160. Jules says

    I’m a longtime follower of @bellalimento on Twitter! 😉 Thanks for such a generous giveaway, Paula!

  164. Susan C says

    I would make my friend LeAnn’s award winning Cheeseburger Soup Ole.

  169. Cindi says

    I would make my mom’s Homemade Potato Soup
    Recipe, first and foremost…
    Many thanks, Cindi

  178. Cindi says

    I “Like” bellalimento on Facebook.
    Thanks very much…
    Cindi
    Cindi Hoppes

  180. Cindi says

    Also, I “Like” Le Creuset on Facebook…
    Many thanks, Cindi
    Cindi Hoppes

  194. andpandatoo says

    I would make a broccoli cheese soup first, THEN try out this recipe when fresh corn is back in season. Or give up waiting and try it with frozen 🙂 This looks insanely delicious!

  215. Shannon S. says

    PINned one of the photos from this post on my fav’s board as byrdy1999

  229. Erin B says

    the next soup I plan on making is Caldo Verde, a traditional Portuguese soup. yummy!

  259. Kristen says

    Oh my goodness – that is one gorgeous looking soup. I’ve never had anything like it, so thanks for sharing the recipe!

  275. Wild Orchid says

    new england clam chowder.
    Thanks for the cool giveaway!

    wildorchid985 @ gmail dot com

  276. Wild Orchid says

    Follow bell’alimento on TWITTER @CrazyItalian0
    wildorchid985 @ gmail dot com

  277. Wild Orchid says

    tweet–https://twitter.com/CrazyItalian0/status/263294856993075201

    wildorchid985 @ gmail dot com

  278. Wild Orchid says

    I follow them on twitter @CrazyItalian0
    wildorchid985 @ gmail dot com

  279. Wild Orchid says

    Like bell’alimento on FACEBOOK.– Wild Orchid
    wildorchid985 @ gmail dot com

  280. Wild Orchid says

    Like Le Creuset on FACEBOOK.– Wild Orchid
    wildorchid985 @ gmail dot com

  281. Wild Orchid says

    Sign up for bell’alimento’s RSS FEED.
    wildorchid985 @ gmail dot com

  292. Wendi says

    I subscribed to bell’alimento via email! (gadg3tgurl at gmail dot com)

  304. Tammy says

    I love love Taco Soup, so that would probably be the first type that I would cook!!!

  324. Marcia says

    I like Le Creuset on Facebook. (I like Le Creuset even better in my kitchen!)

  350. Melanie says

    I follow bell’alimento on PINTEREST and pinned a photo from this post to my ‘Soups and Stews’ board.

  354. Melanie says

    I just realized that only my first name appeared in my comments. Melanie Abray on Pinterest and Facebook. estrellita_1103 on Twitter.

  357. Christine says

    First soup I would make would be this recipe for roasted corn and crab soup! 🙂

  359. Janet says

    I’m with Angie (@Big Bear’s Wife) – the give-away was so nice but damn! your recipes and the photography you offer is a gift to me EVERY day. Thank YOU!

    xo

  360. Jackie says

    Hi Paula

    Can you just buy a 1/2 pound or a pound of lump crabmeant and mix it in the soup.

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