This soup is full of delectably sweet fresh corn and savory pieces of crabmeat.

Serves 4 (serving size: about 1 cup soup and 1/2 cup crab mixture)

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 Vidalia onion, chopped
  • 5 cups fresh corn kernels
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups water
  • 1/3 cup half-and-half
  • 1 pound jumbo lump crabmeat, drained and shell pieces removed

1. Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion; sauté 3 minutes. Add corn, salt, and pepper; sauté 3 minutes. Add 2 cups water; bring to a boil. Reduce heat; simmer 6 minutes. Place corn mixture and half-and-half in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a towel over opening in blender lid (to avoid splatters). Blend until smooth.

2. Stir in remaining 1 tablespoon oil and crab.

Nutritional Information

Amount per serving

  • Calories 404
  • Fat 13.2 g
  • Satfat 3 g
  • Monofat 6.9 g
  • Polyfat 1.6 g
  • Protein 34 g
  • Carbohydrate 40 g
  • Fiber 5 g
  • Cholesterol 128 mg
  • Iron 2 mg
  • Sodium 656 mg
  • Calcium 148 mg

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