Sweet corn kernels and fresh snow crab meat make this simple chilled soup a summer-time staple that’s made with almondmilk for a lightened-up, creamy slurp that takes only 30 minutes to prepare.
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Just a few days ago, I saw reports all over the news that 2017 is on-track to being the second hottest year on record—only to be outdone by 2016’s hottest year ever, with 2015 right behind. So whether you’re finding yourself plumped up like a slippery hot dog in the humidity-fueled heat of the deep South, or topping out the thermometer in the hot and arid desert temps of the West, there’s one thing we can all agree on: It’s stinkin’ hot out there.
Heat like this leaves me with little appetite, and when I am hungry, it’s for something light, fresh, and typically topped with avocado, because what on earth isn’t better and more soothing with avocado?
This corn and crab soup is just the ticket. It’s simple but elegant at the same time. It’s healthy, and light in flavor and in calories. And with the addition of two of my favorite flavorings—a sprinkle of chipotle powder and a squeeze of lime—in the words of Emeril, this soup’s flavor is kicked up a notch.
While this recipe’s original intention is to be served chilled, it can certainly be served warm to be enjoyed all year long. I can easily see it being added to any holiday menu or meal-prepped for a week of easy workday lunches.
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About the Recipe
The creaminess of this soup comes from the combination of fresh shucked sweet corn kernels cooked for just 10 minutes in almondmilk and then taken for a whir in the blender. If you prefer to use frozen corn due to seasonality or convenience, by all means go for it. Just be sure to use a sweet corn kernel if possible.
Almond Breeze Almondmilk Unsweetened Original has just 30 calories in each cup and only 2 grams of fat making it a lighter way to add more flavor and substance to this soup. It’s convenient to use thanks to being available in shelf-stable containers I keep in the pantry for use in many of my favorite, healthful recipes.
You can’t have corn soup without the star of the show: CORN! Sweet corn is just coming into season here in Utah and because my husband is a corn fiend, we eat it at least 3 times a week for dinner.
I use the bundt pan hack for cutting the corn straight from the cob so the kernels don’t run around my counter and skip and jump onto the floor. Simply place the stemmed part of the cob in the center of a bundt pan and use a sharp knife to saw the kernels from the cob. Get as close a shave as you can to capture any of the corn’s “milk” from the cob.
I prefer a soup with some bite, so I reserve about 1/2 cup of the corn to add back to the soup after blending it in the blender, and I don’t strain it either. If you prefer a smoother soup, add 1 additional cup of almondmilk to the cooking and strain the soup after blending.
Chopped shallot and garlic are gently sautéed with the corn and I’ve added a little heat of my own with a little dried chipotle pepper powder. I used 1/2 teaspoon in this recipe but if you’re wary of spiciness, start off with 1/4 teaspoon and add more if desired. Or, you can certainly omit it entirely if you’d like.
The final stages of prep to this corn and crab soup are in the toppings. A squeeze of lime is stirred into the soup at the end with fresh snow crab and slices of avocado garnished to each bowl.
Cracking the crab and pulling the meat from the snow crab cluster (you’ll only need one crab leg cluster to yield about 4 ounces of meat) is easy because the meat is already pre-cooked. Simply use a heavy knife or a meat tenderizer to whack and crack the shells or use kitchen shears to cut through the softer parts of the shells.
I like to add my crab to the top of the soup rather than mixing it in for presentation and so it doesn’t get too muddled within the soup.
A sprinkle of fresh cilantro adds a fresh herbal note, but you could always consider using:
- fresh parsley
What to Serve With Chilled Corn and Crab Soup
Lighter dinners and easy lunches are what this soup is made for. Here are a few ideas of what to serve alongside to make it a complete and easy meal.
Chilled Corn and Crab Soup
Yield 4 to 6 servings
I like my soups with a bite of vegetables so I don't strain them after blending. If you prefer a smoother soup, use 4 cups total of almond milk and strain the soup after pureéing in the blender.
- 1 tablespoon olive oil
- 1/2 cup chopped shallot, from 2 bulbs
- 1 clove garlic, minced or pressed
- 6 cups corn kernels, from 6 to 8 corn cobs
- 3 cups Almond Breeze Almondmilk Unsweetened Original
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground chipotle pepper
- Juice of 1 to 2 limes, to taste
- 4 ounces snow crab meat
- 1/2 avocado, thinly sliced
- 2 tablespoons chopped cilantro leaves
- In a small stock pot, heat the olive oil over medium high heat. Add the shallot and garlic and cook for 30 seconds or until fragrant. Add the corn and cook for 5 minutes, stirring occasionally. Add the almondmilk, kosher salt, white pepper and chipotle pepper, stir to combine and lower the heat to medium-low and simmer for 10 minutes. Remove from heat and cool slightly, transfer half of the mixture to a blender and purée. Add the rest of the liquid and half of the remaining corn kernels, saving 1/2 cup of the kernels to add back into the soup after blending. At this point you can strain the pureé or leave it chunky. Stir in the lime juice to taste and season with more salt and pepper if desired and stir the reserved corn into the soup. Chill the soup for 2 hours.
- Garnish the soup with the crab meat, avocado, chopped cilantro, and serve.
- *This soup could also be served warm or at room temperature.
To see more of my recipes made with almond milk, check them out here, including recipes for:
This post is part of a partnered series with Blue Diamond Almond Breeze. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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