Description
A creamy seafood soup blending fresh crab, sweet corn, and aromatic vegetables, evoking memories of coastal summers.
Ingredients
- 1 lb fresh lump crab meat (or canned, drained)
- 2 cups sweet corn kernels (fresh or frozen)
- 1 small onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 cups seafood or chicken broth
- 1 cup heavy cream
- ½ cup crème fraîche
- 1 tsp smoked paprika
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tbsp lemon juice
- Salt and pepper to taste
- Optional: 2 strips bacon (cooked & crumbled)
- 1 cup diced potatoes
- Chopped chives for garnish
Instructions
- Start by sautéing the onion and celery. Heat oil or butter in a large pot over medium heat. Add the diced onion and celery, cooking until soft, about 5 minutes. Stir in the minced garlic and allow it to cook for one more minute, releasing its fragrant aroma.
- Next, stir in the sweet corn, smoked paprika, thyme, salt, and pepper. Cook this mixture for 2 to 3 minutes, letting the flavors meld together.
- Pour in the broth and bring to a gentle simmer. Allow it to cook for 10 to 15 minutes.
- After simmering, add the heavy cream and crème fraîche. Reduce heat and let simmer for an additional 5 minutes.
- Finally, gently fold in the crab meat. Warm it through without overmixing. Add a splash of lemon juice, then adjust the seasoning to your liking.
- Serve hot, garnished with chives, crumbled bacon, and a dollop of extra crème fraîche.
Notes
For extra flavor, consider adding a splash of hot sauce or cayenne. Adjust seasoning as you go to perfect the flavor.
