Name: Corn-and-Crabmeat Soup
Yield: 4
Ingredients: 1 qt. fresh corn kernels (cut from about 8 ears) -; 1 qt. canned low-sodium chicken broth or homemade stock -; 2 tbsp. butter -; 1 onion -; 1/4 c. dry white wine -; 1 1/2 tsp. salt -; 1 1/2 c. milk -; 1/2 lb. lump crabmeat -; c. chopped fresh chives or scallion tops -

Recipe information

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Ingredients for - Corn-and-Crabmeat Soup

1. 1 qt. fresh corn kernels (cut from about 8 ears) -

2. 1 qt. canned low-sodium chicken broth or homemade stock -

3. 2 tbsp. butter -

4. 1 onion -

5. 1/4 c. dry white wine -

6. 1 1/2 tsp. salt -

7. 1 1/2 c. milk -

8. 1/2 lb. lump crabmeat -

9. c. chopped fresh chives or scallion tops -

How to cook deliciously - Corn-and-Crabmeat Soup

1. Stage

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

2. Stage

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

3. Stage

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.

4. Stage

Wine Recommendation: The complex flavors of crab blend beautifully with those of chardonnay. White burgundies, made from chardonnay, have a more mineral taste and are less fruity than their American counterparts. Choose a Mâcon-Villages or Saint-Véran for a great match here.