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Since we have all this crazy Texas weather lately and a freak Winter storm I thought I would post a soup that will warm your tummy. It’s a perfect starter to a meal or served as a main course.

Fresh Corn Soup with Crab

(Adapted from Food & Wine)


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2 tablespoons unsalted butter

1 medium onion, chopped

1 medium carrot, chopped

1 celery rib, chopped

1 garlic clove, chopped

6 ears of corn, kernels cut off

1 bay leaf

Large pinch of saffron threads

4 1/2 cups water

Salt and freshly ground pepper

1/2 pound lump crabmeat, picked over

1/4 cup shredded basil


In a large skillet, melt the butter over moderate heat.


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Add the onion, carrot, celery and garlic and cook until just softened, about 5 minutes.


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Add the corn, bay leaf and saffron and cook for 5 minutes, stirring occasionally.


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Add the water and bring to a boil. Reduce the heat to moderately low and simmer for 15 minutes. (I also added in the corn cobs to pull some extra corn flavor into the soup.)

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Discard the bay leaf. Transfer the soup to a blender and puree.


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Strain the soup through a fine sieve into a large bowl.


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Season with salt and pepper. Ladle the soup into bowls, top with the crabmeat and basil and serve.

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