Refreshing Chilled Corn and Crab Soup

There’s a special magic in chilled soups, especially when summer is at its peak. On a hot day, there’s nothing quite like taking a spoonful of Cool Chilled Corn and Crab Soup, the sweetness of corn mingling with the delicate brininess of crab, and feeling a refreshing wave wash over you. Did you know that corn is not only sweet but also packed with vitamins A and C, fiber, and antioxidant compounds? With the added richness of Almond-milk, this soup isn’t just a delicious treat; it’s also a nutritious powerhouse that’s simple to whip up. So, grab your spoon and let’s dive into this delightful dish that’s perfect for family gatherings or a cozy evening at home.

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What Makes Chilled Corn and Crab Soup a Family Favorite

If summer were a dish, this Chilled Corn and Crab Soup would be its shining star. It seamlessly brings together comforting flavors while being incredibly versatile. Whether you’re entertaining guests or enjoying quieter moments at home, this soup never disappoints. It’s light, yet satisfying—a true crowd-pleaser with a splash of sophistication. Even kids love it!

The Essentials

1 tablespoon olive oil

1/2 cup chopped shallot

1 clove garlic, minced

6 cups corn kernels (around 6-8 ears of corn)

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

4 ounces snow crab meat, picked over for shells

1/2 avocado, thinly sliced

2 tablespoons chopped cilantro leaves

Step-by-Step Method

1. In a small stock pot, heat the olive oil over medium-high heat.
2. Add the shallot and garlic, cooking for 30 seconds or until fragrant.
3. Toss in the corn and cook for 5 minutes, stirring occasionally to prevent sticking.
4. Stir in the almond milk, kosher salt, white pepper, and chipotle pepper, then lower the heat to medium-low and allow it to simmer for 10 minutes.
5. Remove from heat and cool slightly, transferring half of the mixture to a blender and puree until smooth.
6. Add the reserved liquid and half of the remaining corn kernels back into the blender and blend briefly just to incorporate.
7. Stir in lime juice to taste and season with more salt and pepper if desired. 8. Mix in the reserved corn kernels into the soup.
8. Chill the soup for 2 hours in the refrigerator before serving.
9. Garnish with the crab meat, sliced avocado, and chopped cilantro before serving. For those slightly cooler evenings, this soup could also be served warm or at room temperature.

Pro tip: if you want a chunkier texture, reserve additional corn kernels and add them just before serving.

Nutrition Breakdown

This soup serves up a lot of goodness in each bowl. A serving size is about 1 cup, containing approximately 250 calories, 8 grams of protein, 20 grams of carbs, 8 grams of fat, and 3 grams of fiber. It’s a feast for the eyes and the body, hailed for its high vitamin content and low-calorie profile. The addition of snow crab not only offers a gourmet touch but also enriches your meal with healthy omega-3s.

Perfect Pairings for Chilled Corn and Crab Soup

To serve this soup at its best, consider pairing it with crusty garlic bread or a vibrant side salad. Fresh herbs like basil or mint could add a fantastic contrast. This dish is ideal for summer barbecues, picnic gatherings, or light lunches. The bright colors and refreshing taste set the right tone for a feel-good meal without the fuss.

How to Store It Right

For optimal freshness, store your Chilled Corn and Crab Soup in an airtight container in the refrigerator. It’s best enjoyed within three days, but it freezes well for up to a month if you want to save some for later. When reheating, avoid the microwave for best texture; rather, warm it gently on the stove over low heat. A simple tip to keep it fresh: chill it first before storing, as the cooler it is, the less condensation will form, maintaining that lovely texture.

Best Shortcuts for Enthusiastic Cooks

1. Use canned corn for a quicker prep if you’re short on time, but fresh corn is definitely worth the effort for flavor.
2. If short on crab meat, swap it out for shrimp or a dash of smoked salmon for a different but equally delightful taste.
3. Double or triple the recipe and store portions for those busy weeknights when cooking feels like a chore.
4. Spice up leftovers by blending in some fresh herbs or a splash of hot sauce for an instant flavor boost.
5. Garnish with extra lime zest for a bright pop and a sophisticated touch.

Flavor Experiments

1. Seasonal Twist: In the fall, swap fresh corn for roasted butternut squash for a heartier, yet creamy transformation.
2. Gourmet Variation: Add a touch of saffron to the soup for an elegant flair that really heightens that gourmet experience.
3. Playful Flavor: Incorporate a dash of coconut milk instead of almond milk for a tropical feel—pina colada vibes, anyone?

Learn from My Mistakes

1. Avoid overcooking the garlic, as burnt garlic can ruin your soup’s delicate flavor.
2. Don’t skip the chilling step—it truly enhances the flavors and makes the soup refreshing.
3. Make sure to taste and adjust your lime juice and seasonings; a balance of acidity can elevate the entire dish.
4. Be cautious with blending; blending too long can make the soup overly creamy instead of keeping that delightful chunky texture.
5. Watch the consistency: if you prefer a thicker soup, blend less and stir in more reserved corn after pureeing.

What to Do with Leftovers

1. Savory Casserole: Mix leftover soup with quinoa, top with cheese, and bake for a cheesy casserole.
2. Corn Fritters: Incorporate the leftovers into a batter for corn fritters—fry them up until golden for a crispy twist.
3. Pasta Sauce: Use the soup as a sauce for pasta by adding some cooked pasta, parmesan, and sautéed veggies, creating a comforting dish.

Quick Questions

1. Can I use frozen corn instead of fresh? Absolutely! Frozen corn is a handy substitute, and it’s just as sweet and nutritious as fresh corn. Simply thaw it before cooking.
2. How can I modify this soup for a vegan option? To make this soup vegan, simply omit the crab and substitute with extra vegetables or plant-based crab alternatives available in stores.
3. Can I serve this soup warm? Definitely! While it shines chilled, you can serve it warm too—just be cautious not to boil it after blending.
4. What can I use instead of shallots? If you don’t have shallots on hand, onions or leeks can work as a great alternative, imparting a similar flavor profile.

With its bright flavors and creamy texture, Chilled Corn and Crab Soup is sure to be a summer staple in your kitchen. Enjoy every spoonful!