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  CORN AND CRAB SOUP WITH CRISPY TORTILLA STRIPS
 
  SERVINGS: 6
 

PREP TIME: 15 mins

COOK TIME: 25 mins

 

 

 
 
INGREDIENTS
 
1 pkg of Fresh Gourmet® Lightly Salted Tortilla Strips
3 1/2 cups fresh corn kernels (cut from about 6 medium ears of corn), divided, corn cobs served.
4 cups low-salt chicken broth
1 cup (or more) water
1 small bunch fresh cilantro, stems cut off and reserved, leaves chopped
1/2 teaspoon salt
2 tbsp (1/4 stick) unsalted butter or olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
1 1/2 tsp minced, seeded jalapeno chile
1/4 tsp ancho chile powder or regular chili powder
1 tsp finely grated lime peel
12 oz lump crabmeat, picked over
1 tsp (or more) fresh lime juice



  DIRECTIONS
 
Break corn cobs in half and place in large pot. Add chicken broth, 1 cup water, cilantro stems, and 1/2 tsp salt to pot. Bring to boil. Reduce heat and simmer 25 mins. Strain liquid into 4-cup measuring cup

Melt butter in heavy, large saucepan over medium-low heat. Add onion

Reserve 1/3 cup crabmeat for garnish. Combine 2 cups corn kernels and 1 cup corn broth in blender

Ladle soup into bowls. Top each serving with some of the reserved crabmeat. Sprinkle each with remaining chopped cilantro leaves and Fresh Gourmet® Lightly Salted Tortilla Strips and serve.