Description
A refreshing and light soup perfect for hot summer days, combining sweet corn, delicate crab, and the richness of Almondmilk.
Ingredients
Scale
- 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
Instructions
- In a small stock pot, heat the olive oil over medium-high heat.
- Add the shallot and garlic, cooking for 30 seconds or until fragrant.
- Toss in the corn and cook for 5 minutes, stirring occasionally to prevent sticking.
- 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.
- Remove from heat and cool slightly, transferring half of the mixture to a blender and puree until smooth.
- Add the reserved liquid and half of the remaining corn kernels back into the blender and blend briefly just to incorporate.
- Stir in lime juice to taste and season with more salt and pepper if desired.
- Mix in the reserved corn kernels into the soup.
- Chill the soup for 2 hours in the refrigerator before serving.
- Garnish with the crab meat, sliced avocado, and chopped cilantro before serving.
Notes
For a chunkier texture, reserve additional corn kernels and add them just before serving. This soup can also be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg