Friday, June 15, 2012


Sweet Corn and Crabmeat Soup......tastes like summer!
 Corn and Crabmeat, two fav foods, tangled together, makes one helluva good soup.
     Sweet, succulent corn plus sweet, succulent crabmeat equals a fine pairing for a summer's meal.
Sweet white corn is a perfect pair for crabmeat.
 Chef Jay Pierce of LUCKY 32, in both Greensboro and Cary, featured my recipe from THE OUTER BANKS COOKBOOK on his menu at both Cary and Greensboro restaurants last summer.  It was a crowd favorite, he tells me.  

     I like the sweet white corns available at farm stands during the early summer.  Some folks find them too cloying sweet, but those varieties usually have smaller kernels, which I prefer, and a great taste.  I also use the less expensive back fin crabmeat for this soup, although lump crabmeat is great, too.  My family is a bit lactose-intolerant, so most times I do not add cream, but, if you prefer a more creamy base, just add light cream with the crabmeat, stir and continue to cook just until heated through.

Crabs waiting to be shipped.  I'm lazy, so I usually buy crabmeat already picked, by the pound
     This family favorite was the recipe I featured in my latest cooking demo for Roanoke's noon show.  To watch, click here - DAYTIME BLUE RIDGE. You'll see it's so easy, so you can get out of the kitchen right quick! Check it out!

RECIPE     ~     CRAB & CORN SOUP  from THE OUTER BANKS COOKBOOK, Elizabeth Wiegand, Globe Pequot Press, 2008. (c)

            Fresh, sweet corn from the farm stands and fresh, sweet crab from the sounds –you can’t get any better than that on the Outer Banks.  Here’s to early summer!  The less expensive backfin crabmeat is perfect for soups.

4 to 6 fresh ears of sweet corn or 3 cups frozen sweet white corn
2 Tablespoons butter
1 onion, finely chopped
¼ cup red pepper, finely chopped
2 small cloves garlic, finely chopped
2 cups chicken broth
1 cup water
1 pound backfin crabmeat
salt and pepper to taste
GARNISH:  Shredded fresh basil leaves or chopped parsley
OPTION:  ½ cup light or heavy cream, added with the crabmeat

  1. Prepare corn by cutting kernels from ears with a sharp knife.  Run the non-sharp side of the knife down the trimmed ear to  “milk” the juice from the remainders of the cob.  Reserve kernels and juice. 
  2. In a large soup pot, heat butter over medium low heat.  Add onions and cook slowly until wilted and translucent, about 5 minutes.  Add red pepper and stir for 2 to 3 minutes.  Add garlic, stirring constantly for one minute.
  3. Add chicken broth and water.  Bring just to a boil, then add corn and its milk.  Add more water, if necessary, to reach your desired consistency.  Turn heat to low and cook for about 8 to 10 minutes, or until corn is tender. 
  4. Add crabmeat (and cream, if you prefer), stir and heat until warm.  Season with salt and pepper. 
  5. Garnish each bowl with basil or parsley before serving.
SERVINGS:  6 appetizers