Crab Corn And Basil Soup Food

TOMATO, CORN, AND BASIL SOUP

Steps:

• Saute the onion in the olive oil in a saucepan over medium-high heat until they just begin to brown.Add the garlic and saute for a minute, stirring constantly. Pour in the tomatoes and cook, stirring occasionally, until they give up their juice. Cover and continue cooking about 5 minutes more.
• Add the water and corn to the soup and cook until the corn is soft and the kernels lose their raw taste, about 5 minutes, . Season to taste, remove from heat, and stir in the basil. Serve immediately.

CREAMY CORN BISQUE WITH CRAB AND FRESH BASIL

Steps:

• Heat olive oil until hot in a big pot (with a lid) set over medium heat.
• Add in corn and leeks; cook/stir constantly, until slightly softened, about 6 minutes.
• Add in garlic, 1 teaspoon salt, and red pepper flakes; cook/stir for 1 minute.
• Add in 4 cups stock; bring mixture to a simmer; decrease heat and cover; cook at a gently simmer until the corn and leeks are very tender, 30 minutes.
• Puree the soup in batches in a food processor, blender, or food mill, and return soup to the pot (or use immersion blender to puree soup in the pot).
• The texture should be slightly chunky, not completely smooth.
• Whisk the half-and-half into the soup, then whisk in the sour cream.
• Taste and season with salt, as needed.
• If the soup is too thick, thin it up with up to ½ cup stock (the soup can be prepared 2 days ahead-cool, cover, and refrigerate; reheat over medium heat; do not let the soup come to a boil).
• To serve, ladle into 4 soup bowls; divide the crabmeat evenly and mound in the center of each serving.
• Garnish each portion with julienned basil and a basil sprig.

BRENNAN'S CORN AND CRAB SOUP

Steps:

• Melt the butter in a large saucepan or Dutch oven and saute the onion until clear and tender.
• Blend in the flour, then the corn kernels.
• Cook the mixture for 5 minutes, stirring frequently.
• Pour in the cream and season with salt and pepper to taste.
• Cook over medium heat until the corn is tender, about 20 minutes, stirring occasionally.
• Add the crab and parsley, cook an additional 5 minutes, then serve.

CHINESE CRAB & CORN SOUP

Steps:

• Heat oil in pot.
• Add onion, garlic, ginger and chili and saute until softened.
• Add sherry and reduce by half.
• Add crab, corn, stock, soy sauce, salt, pepper, and simmer for 8 minutes.
• Stir in spinach and season.
• Remove from heat,.
• Add eggs and stir into pot with a fork, forming ribbons.

CRABMEAT AND CORN SOUP

Steps:

• In a heavy bottom cooking pot, melt butter on medium heat.
• Add flour and stir gently until blended; DO NOT LET THE MIXTURE DARKEN.
• Add milk gradually stirring continously until it starts to simmer.
• Add half and half, stir gently until well blended.
• Add corn and green onions, and cook for 3 to 4 minutes or until corn is just tender, stirring occasionally.
• Add crabmeat, pepper, salt and soy sauce and simmer until very hot and small bubles start to form around the edge of the pot; stir frequently; BUT DO NOT BOIL.
• Adjust seasonings to taste.
• Garnish with sprinkles of chopped fresh parsley and serve immediately.
• If using fresh corn, use 4 large cobs.
• Cut kernels off cobs, scrape cobs for any milk and add to soup.
• Canned crabmeat or imitation crabmeat may be used instead of fresh crabmeat.
• Use 7 1/2 ounces of canned crabmeat (drained) and 8 ounces of imitation crabmeat cut into smaller pieces.

CORN CRAB SOUP

Steps:

• Sauté the chopped, white portion of green onions in the butter.
• Add cream of celery soup, half-and-half and milk. Bring to boil.
• Add white corn and cream corn. Bring to oil.
• Add Italian salad dressing and Zatarain's liquid crab boil concentrate.
• Add crabmeat.
• Cook in covered pot on medium-low heat for about an hour, stirring about every 10 minutes.
• Add the chopped green onion tops either just before serving, or just before cooking for the hour.
• *feel free to doctor w scallops or shrimp, but put shrimp in later than crab or scallops or they'll taste gummy.
• *freezes/reheats well.

CRAB, CORN AND BASIL SOUP

Steps:

• Heat the oil over medium-high heat in a large, heavy stockpot. Add the onion, garlic, potato and bay leaf and saute 5 min or until the onion becomes transparent.
• Add the corn, basil, chicken stock and white wine, and bring to a rolling boil. Cook for 10 min, stirring from time to time.
• Add the crabmeat, heavy cream, salt and white pepper and continue cooking over high heat for an additional 10 min, stirring to prevent the soup from sticking to the pan.
• Remove the pan from the heat, adjust seasoning to taste and serve hot.