Sweet Corn Soup With Crab Recipes

CANTONESE-STYLE SWEETCORN AND CRABMEAT SOUP

Steps:

• Grate corn from the cobs to make about 2 cups. Heat 2 tbsp oil in a wok or heavy-based saucepan. Sear spring onion and ginger for 30 seconds. Add crab meat, then sprinkle with salt and rice wine and stir lightly. Pour in corn, stock and soy sauce, stirring until soup comes to a boil. Reduce heat and simmer for 2 minutes. Mix cornflour, water and sesame oil and stir until quite smooth, then add a little hot soup and stir to blend. Tip mixture back into soup, swirling it in evenly. Turn off heat and trail the egg mixture over surface, stirring slowly to break up strands. Add vinegar and taste for salt. Adjust with soy sauce or serve soy sauce and additional vinegar alongside so guests can make their own adjustments. Serve immediately.

CRABMEAT AND CORN SOUP

Steps:

• In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
• Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
• Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.

CRAB AND CORN SOUP

Steps:

• In a large pot, combine water, crabmeat and corn and bring to a boil.Simmer for 2 minutes, and season to taste.In a bowl, whisk corn flour into water to dissolve.Add to soup over low heat, and stir to thicken.Remove from heat, stir in beaten egg, and serve.

CRAB & SWEETCORN CHOWDER

Steps:

• Put the onion, white part of the leek and carrots in a large pan and pour on a few tbsp of the stock. Cook over a medium heat for about 10 mins, stirring regularly until soft. Add a splash more stock if the vegetables start to stick.
• Add the potato, green leek and most of the stock, and simmer for 10-15 mins, until the potato is tender. Tip in the sweetcorn and crab meat, then cook for a further 1-2 mins. Remove from the heat and stir in the crème fraîche and some seasoning. Add the rest of the stock if the soup is too thick. Sprinkle with the chives and serve with brown bread, if you like.

CRAB AND SWEET CORN SOUP

Steps:

• Bring water and bouillon cube to a boil. Add crab meat and corn. Simmer for 2 minutes. Season to taste.
• Slowly add the cornstarch mixture, stirring until the soup thickens.
• Remove from heat, immediately pour in beaten egg in a steady stream to form flower patterns on the surface.
• Drizzle with sesame oil and sprinkle with green onions.
• Serve immediately and enjoy!

CRAB AND SWEET CORN SOUP

Steps:

• Heat the oil in a saucepan over medium-high heat. Add the corn, and fry for about 30 seconds. Pour in the fish stock, and season with salt and pepper. Simmer over medium-low heat for a few minutes. Drizzle in the egg while slowly stirring the soup to create a white swirl.
• To serve, divide the crabmeat into 4 bowls, and ladle the hot soup over it.

CRAB AND SWEETCORN SOUP

Steps:

• Boil the stock and add all the other ingredients EXCEPT for the egg.
• Let cook for five minutes, stir in the egg.
• Serve.
• I said it was easy !

SWEET CORN AND CRAB CHOWDER

Steps:

• Melt the butter in a large saucepan over medium heat and saute the onion and celery until softened. Stir in the flour and cook for 3 minutes, stirring frequently. Gradually add the stock, whisking until you have a smooth liquid. Add the potatoes, corn, thyme, salt and pepper. Cover and bring to a boil. Then reduce the heat and simmer for 15 minutes or until the vegetables are tender, stirring occasionally.
• Stir in the crabmeat and heavy cream and heat the soup gently but thoroughly. Do not let it boil or the soup may curdle. Sprinkle with the chopped parsley and serve immediately.

THERMOMIX ® RECIPE

Steps:

• PreparationRemove MC, place a bowl on Thermomix, measure into bowl the cornflour, water and sesame oil. Mix with a teaspoon and set aside.Drain corn kernels if necessary. Add corn kernels into "Closed lid" . Grate corn 2s/spd 6. Scrape corn into a bowl and set aside.Add ginger. Mince 3s/spd 8, MC on.Add spring onion and olive oil. Cook 1min/Varoma/spd 1, MC on.Add crab meat, salt, wine. Start cooking 10min/100°C/spd 1"Counter-clockwise operation" .After 30s, add corn, stock and soy sauce.When it comes to the boil, add reserved cornflour mix.Whisk an egg in a bowl and slowly add to "Closed lid" . Serve immediately.