Make your own restaurant favorite at home to use with your favorite Mexican recipes.
Total time to cook:
45 minutes
Serves:
7
Category:
Ginger, corns
Ingredients:
1 16-ounce bag frozen petite white corn
1 cup low-fat (1%) milk
1 8-ounce bottle clam juice
4 tbsp sliced green onions, divided
2 tbsp minced peeled fresh ginger, divided
4 1/2 tsp fresh lemon juice, divided
2 tbsp (1/4 stick) butter
Step Wise Instructions:
4 ounces cooked crabmeat, flaked Preparation Reserve 1/4 cup corn.
Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat.
Let stand 10 minutes. Puree mixture in blender.
Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth.
Return puree to saucepan; bring to simmer.
Mix in 1 1/2 teaspoons lemon juice.
Season with salt and pepper.
Melt butter in small skillet over medium heat.
Add reserved 1/4 cup corn; sauté 1 minute.
Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm.
Season with salt and pepper.
Divide soup among bowls; mound crab mixture in center.
Related Recipes:
Corn Chowder
Rock Shrimp Chowder
This entry was posted
on Wednesday, June 4th, 2008 at 7:09 am and is filed under Soup Recipes , Corn Recipes .
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