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Sweet Corn Soup with Crab

2 TBSP. extra-virgin olive oil, divided
1 vidalia onion, chopped
5 cups fresh corn kernels
3/8 tsp. salt
1/4 tsp. black pepper
2 cups water
1/3 cup half-and-half
1/4 cup fresh basil leaves,    sliced very thin
1 lb. jumbo crabmeat, drained, picked clean

Heat a dutch oven over medium-high heat.
Add 1 TBSP. oil.
Add onion; saute 3 minutes.
Add corn, salt and pepper; saute 3 minutes.
Add 2 cups water; bring to a boil.
Reduce heat; simmer 6 minutes.
Place corn mixture and half-and-half in a blender.
Remove center piece of blender lid to allow steam to escape.
Secure blender lid on blender.
Blend until smooth.
In a small bowl, mix 1 TBSP. oil, basil and crab.
Serve over soup.
Serves 4.

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