Chilled Fresh Corn Soup with King Crab

Cooking Light June 2012

Chilled Fresh Corn Soup with King Crab

Photo by Reen O.

  • Prep Time


  • Total Time


  • Servings

    2/3 cup


  • 1

    pound frozen cooked king crab legs, thawed

  • 6

    cups fresh corn kernels (about 11 ears)

  • cups water

  • teaspoon ground red pepper

  • 1

    cup 2% milk $

  • ¼

    cup chopped fresh chives

  • ½

    teaspoon freshly ground black pepper


1. Cut shells off crab with kitchen shears; reserve shells. Coarsely chop crabmeat; chill. Combine shells, corn, 4 1/2 cups water, and red pepper in a saucepan; bring to a boil. Reduce heat; simmer 20 minutes or until corn is very tender. Discard shells. 2. Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Press pureed corn mixture through a fine sieve over a bowl, reserving liquid; discard solids. Repeat procedure with remaining corn mixture. Stir in milk, chives, and black pepper. Chill 2 hours. Top with reserved crabmeat


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