Yet another recipe from the LCBO! (I’ve said this before, but seriously, they put out the Best Magazine Ever.) I made this on Monday night for dinner – fresh corn in any kind of soup is one of my favourite things – had it for lunch on Tuesday, and froze the leftovers… I’ve never frozen a soup with crab meat in it before. I hope it will be okay.
Ingredients
3 to 4 cobs of corn, shucked
2 tbsp (25 mL) vegetable oil
2 green onions, finely chopped
1 tbsp (15 mL) finely chopped fresh ginger
1 tsp (5 mL) sugar
3 cups (750 mL) chicken stock
2 tbsp (25 mL) soy sauce
7 oz (200 g) crab meat, drained
1 tbsp (15 mL) freshly squeezed lime juice
1/3 cup (75 mL) packed fresh mint leaves, shredded
Directions
1. Using a knife, remove the corn kernels from the cobs, placing them in a bowl. You should have about 3 cups (750 mL). With the back of the knife, press down on the cob extracting any milky juice. Add it to the kernels; set aside.
2. Heat the oil in a saucepan; add the corn, green onions, ginger and sugar. Cook for 2 to 3 minutes, then add the stock and soy sauce and bring to a boil. Skim then reduce the heat and simmer until corn is tender, about 4 minutes.
3. Stir in the crab, lime juice and mint. Check the seasoning and serve.
Serves 4 to 6
Notes from Courtney
So, when the corn, onions, ginger and sugar was cooking, all I could think about was how much this smelled like Ben Thanh, which totally made me crave deep fried wontons. Which are totally my downfall. And which I don’t allow myself to eat very often because they are SO not good for you. (But omg, so delicious!)
ANYWAY.
I used vegetable broth instead of chicken stock, and I’d totally add an extra cup of broth to this the next time around. As well, at first it smelled like there was way too much soy sauce in the soup, but it turned out not as salty or soy sauce-ish as I expected, which is definitely a good thing.
All-in-all, this was positively delicious!
Midweek Morsels is a weekly meme hosted by Kristina. Do you have a recipe you’d like to share with us?
Kristina September 9th, 2009 at 10:04 pm
I didn’t even need to read the recipe to know that I’m saving it to make soon because I love anything with corn! Thanks for posting =)
raidergirl3 September 9th, 2009 at 10:09 pm
I’m sure I could wimp out and use frozen corn? Obviously it wouldn’t be quite as good, but surely the crab would make up for it. I think crab should freeze excellently – they sell frozen crab legs.
The Best of Bridge girls have a crab and corn chowder that is delish. I made it Christmas Eve last year and the chowder base was very good.