CORN AND CRAB SOUP WITH CRISPY TORTILLA STRIPS  
 
  SERVINGS: 6  

PREP TIME: 15 mins

COOK TIME: 25 mins

 

 

 
 
INGREDIENTS
 
1 pkg of Fresh GourmetŪ 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 GourmetŪ Lightly Salted Tortilla Strips and serve.