This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Do NOT use artificial crab as most contain wheat protein.
"The President cannot make clouds to rain and cannot make the corn to grow, he cannot make business good; although when these things occur, political parties do claim some credit for the good things that have happened in this way.”
-William Howard Taft, 27th President
This recipe is really versatile. You can serve it in the summer chilled and it works just as well as an appetizer as it does a main course dish. A light salsa made with tomatoes, olive oil, shallots and basil would make a great garnish for your appetizer. If you can't find fresh crab, don't use canned: cooked shrimp or scallops are a fine substitute.
Servings: 2 | Serving size: about 1 1/2 cups with 4 ounces crabmeat
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe can be divisible by 2.
This recipe keeps well in the refrigerator.
|3 tsp||olive oil|
|1 small||onion (diced)|
|1 small||jalapeno pepper (seeded and diced)|
|2||ears fresh corn (shuck kernels from cob)|
|1 cup||low sodium chicken broth|
|fresh ground black pepper (to taste)|
|1/4 cup||2% milk|
|1 Tbsp||fresh oregano|
|8 ounces||crabmeat (pasteurized, not canned)(remove shells carefully)|
|1 small||shallot (minced)|
Place 1 teaspoon olive oil in a large skillet over medium heat. Add the onion and jalapeno.
Cook, stirring well, for about 5 minutes and add the corn. Cook for another 3 minutes and add the chicken stock, water, 1/8 teaspoon salt and the pepper. Reduce the heat until the soup is simmering and cook for about 20 – 25 minutes until the corn is soft.
Let the soup cool slightly and then use a food processor or blender to puree in batches until smooth. Force the pureed soup through a fine mesh sieve. Discard any of the solids from the sieve.
Return the soup to the pan and add the milk and oregano. Reheat gently over low heat. Let cook for about 10 minutes.
While the soup is heating, place the crabmeat in a bowl and add 2 teaspoons olive oil, 1/8 teaspoon salt and the minced shallot. Fold together.
When ready to serve, place the crab in the bottom of soup bowls and ladle soup into the bowl.
Serving size: about 1 1/2 cups soup with 4 ounces crabmeat
Amount Per Serving
|Calories 359||Calories from Fat 90|
|% Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 40g||13%|
|Dietary Fiber 5g||22%|
|Vitamin A 5%||Vitamin C 37%|
|Calcium 18%||Iron 14%|
|Vitamin K 9 mcg||Potassium 1085 mg|
|Magnesium 112 mg|