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FRESH CORN SOUP WITH TOMATO-CRAB SALSA

Fresh Corn Soup With Tomato Crab Salsa

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Servings: 6
Course: Chili and Soup
Cuisine: American
Calories: 286
Ingredients Method

Ingredients
  

FOR THE SOUP:
  • 1/2 tablespoon butter or olive oil
  • 1/2 sweet onion
  • 6 ears corn kernels cut from the cob
  • 1 1/2 cup vegetable broth
  • 1 1/2 cup soy skim, or almond milk
  • 3 tablespoons sugar or honey
  • salt to taste
FOR THE CRAB SALSA:
  • 1 can white crab
  • 2 tablespoons bacon bits
  • 10-12 grape tomatoes diced
  • 1/4 cup chopped fresh basil
  • 2 tablespoon chopped fresh marjoram
  • 1/2 tablespoon malt vinegar
  • 1 tablespoon olive oil
  • Juice of 1/2 lemon
  • 1/2 teaspoon Old Bay seasoning OR
  • salt and pepper to taste

Method
 

FOR THE SOUP:
  1. In a large pot, heat the onions with butter or olive oil and cook until softened.
  2. Add the corn and cook over medium-high heat for 1-2 minutes.
  3. Add the vegetable broth and milk.
  4. Transfer to a blender, add the sugar and a half-teaspoon of salt (or so), then blend until pureed.
  5. Return the soup to your pot and heat just before the soup reaches boiling.
  6. If you want the corn to be less like chowder and more like soup, pour in an additional 1/2-1 cup of milk or broth to thin it out (I like it thin, so always add that extra bit of liquid.) Serve immediately topped with crab salsa.
FOR THE CRAB SALSA:
  1. Mix all ingredients together. Spoon into the center of a hot bowl of corn soup. Enjoy!
  2. Serves 6.