Crab Sweet Corn Jalapenos Soup
This Crab Sweet Corn Jalapenos Soup is a delightful blend of lump crab meat, sweet corn, and jalapenos, creating a comforting dish that warms the soul. With a creamy texture and a hint of spice, it’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 lb (450g) lump crab meat
- 2 cups fresh or frozen sweet corn kernels
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 jalapeno pepper, sliced
- 4 cups chicken or seafood broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion, garlic, and red bell pepper until soft and onion is translucent, about 5 minutes.
- Stir in smoked paprika and cumin, cook for 1 minute until fragrant. Add sweet corn kernels, cook for 2-3 minutes.
- Pour in chicken or seafood broth, bring to a gentle boil. Reduce heat and simmer for 10 minutes to meld flavors.
- Use an immersion blender to partially blend the soup for a creamier texture, leaving some chunks.
- Stir in crab meat and heavy cream. Simmer for another 5 minutes until heated through. Season with salt and pepper.
- Ladle soup into bowls. Garnish with sliced jalapenos, fresh cilantro or parsley. Serve with lime wedges for extra zest.
Nutrition
- Calories: 380
- Sugar: 5g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 11g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 105mg