CORN AND CRAB SOUP WITH CRISPY TORTILLA STRIPS
Categories Soup/Stew Blender Fish Herb Shellfish Vegetable Appetizer Dinner Seafood Crab Corn Summer Tortillas Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Break corn cobs in half and place in large pot. Add chicken broth, 1 cup water, cilantro stems, and 1/2 teaspoon salt to pot. Bring to boil. Reduce heat and simmer 25 minutes. Strain liquid into 4-cup measuring cup; discard solids in strainer. Add enough additional water to corn broth to measure 4 cups.
- Melt butter in heavy large saucepan over medium-low heat. Add onion; saut until tender and translucent, about 8 minutes. Add garlic, jalapeño, ancho chile powder, and lime peel; stir 1 minute. Remove from heat.
- Reserve 1/3 cup crabmeat for garnish. Combine 2 cups corn kernels and 1 cup corn broth in blender; puree until almost smooth. Add to saucepan with onion mixture. Add remaining 3 cups corn broth and 1 1/2 cups corn kernels; bring to simmer. Add remaining crabmeat, 1 teaspoon lime juice, and 1/3 cup chopped cilantro leaves. Season to taste with salt, pepper, and more lime juice, if desired.
- Ladle soup into bowls. Top each serving with some of reserved crabmeat. Sprinkle each with remaining chopped cilantro leaves and Crispy Tortilla Strips and serve.
TORTILLA CORN SOUP
I do not like chicken, and get tired of picking it out of chicken based soups. So I came up with this version of tortilla soup, which I love. It is hearty and you can use more or less of the ingredients, to taste. This is definitely easily adaptable. You can add zucchini, black beans, etc.
Provided by chia2160
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 425°F.
- On stovetop heat a large pot on med high add butter and oil, add onion, peppers, rice, and cumin, stirring until well coated.
- Add stock and bring to bubbling, lower heat, cover and simmer for 10 minutes.
- After 10 minutes add 1 cup salsa, chipotles, and 1 cup corn.
- Cook 10 minutes more.
- Ad lime juice, cilantro and and stir.
- For tortilla chips:.
- Spray a baking sheet and spray 4 tortillas with cooking spray.
- Sprinkle with chili powder and cumin, slice into strips and bake in the oven for 5 minutes if using flour tortillas, 10 minutes if using corn tortillas.
- Place several strips over soup.
- Garnish with crema, avocado, salsa, hot sauce, etc to taste.
CREAMY CORN CRAB SOUP
This creamy soup is fast, easy and very tasty. Corn really stars in this delectable recipe, and crabmeat makes it a little more special. It will get high marks from both busy cooks and lovers of flavorful homemade food.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly. , In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.
Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 702mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
CRABMEAT AND CORN SOUP
A very tasty chowder-type recipe. Delicious any time.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 30m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 16.9 g, Cholesterol 77.2 mg, Fat 15.7 g, Fiber 1.2 g, Protein 15.5 g, SaturatedFat 9.3 g, Sodium 537.6 mg, Sugar 4.3 g
CRISPY TORTILLA STRIPS
Categories Fry Cocktail Party Tortillas Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 4
Steps:
- Pour enough vegetable oil into medium skillet to reach depth of 3/4 inch. Heat oil over medium heat to 350°F. Add 1/4 of tortilla strips to skillet and cook until crisp and light golden, about 45 seconds. Using tongs or slotted spoon, transfer tortilla strips to paper towels to drain. Sprinkle with coarse salt and ancho chile powder. Repeat with remaining tortilla strips in 3 batches. Cool.
- Do ahead: Can be made 1 day ahead. Cool completely, then store airtight at room temperature.
JIFFY CORN CRAB SOUP
While in NOLA recently, I was introduced to this rich and creamy soup. Quickly I was hooked and thereafter, wherever I went if this soup was on the menu, I ordered it! It didn't vary too much from place to place but this home version was a winner to my taste buds. This is a new taste for me and unfamiliar to my family who enjoyed this recipe immensely; I hope you will try it out too.
Provided by Gingerbee
Categories Chowders
Time 7m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- I place the first 3 ingredients in a food processor;.
- Pulsing for a second or two just until the onion is chopped.
- Pour mixture into a saucepan;.
- Add cream, crab and corn and cook on low for 5 to 10 minutes.
- Heat and serve!
- *Freshcrabmeat can be substituted for the canned variety.
Nutrition Facts : Calories 582, Fat 44.2, SaturatedFat 25.9, Cholesterol 132.3, Sodium 2561.5, Carbohydrate 37, Fiber 1.5, Sugar 5.4, Protein 11.5
BAKED CORN TORTILLA STRIPS FOR MEXICAN SOUPS
Baked corn tortilla strips are a staple in Mexican soups - use in your favorite tortilla soup or to garnish other Mexican soups.
Provided by gem
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 20m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut tortillas first in half, then crosswise into 1/8-inch strips. Place in a bowl and toss with oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
- Bake in the preheated oven until strips are crisp and lightly browned, about 15 minutes. Remove from the oven and cool.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 23.2 g, Fat 8.5 g, Fiber 3.3 g, Protein 3 g, SaturatedFat 1 g, Sodium 23.4 mg, Sugar 0.5 g
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CORN AND CRAB SOUP WITH CRISPY TORTILLA STRIPS RECIPE
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- Break corn cobs in half and place in large pot. Add chicken broth, 1 cup water, cilantro stems, and 1/2 teaspoon salt to pot. Bring to boil. Reduce heat and simmer 25 minutes. Strain liquid into 4-cup measuring cup; discard solids in strainer. Add enough additional water to corn broth to measure 4 cups.
- Melt butter in heavy large saucepan over medium-low heat. Add onion; saut until tender and translucent, about 8 minutes. Add garlic, jalapeño, ancho chile powder, and lime peel; stir 1 minute. Remove from heat.
- Reserve 1/3 cup crabmeat for garnish. Combine 2 cups corn kernels and 1 cup corn broth in blender; puree until almost smooth. Add to saucepan with onion mixture. Add remaining 3 cups corn broth and 1 1/2 cups corn kernels; bring to simmer. Add remaining crabmeat, 1 teaspoon lime juice, and 1/3 cup chopped cilantro leaves. Season to taste with salt, pepper, and more lime juice, if desired.
- Ladle soup into bowls. Top each serving with some of reserved crabmeat. Sprinkle each with remaining chopped cilantro leaves and Crispy Tortilla Strips and serve.
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