I love soup! So for me, having soup year round is absolutely normal, even in the summer time! This soup’s flavors will remind you of summer year round! It has the perfect balance of sweet and savory flavors, and makes an ideal light lunch or dinner when accompanied with bread, a sandwich or a salad. Enjoy!
This soup has some of my favorite summer flavors; sweet corn, bacon and crab!
Heat a Dutch oven, or large stock pot over medium heat. Add the bacon to the pot, I used Apple Smoked Center Cut bacon but you can substitute any kind, even Turkey Bacon would work! Cook for about 6 minutes, until crispy.
Transfer the bacon to a plate and hide! I have to hide it or else everyone will pick at it and we’d have no bacon for our soup!
In the same pot with the drippings, add the chopped leek, bell peppers and garlic.
I like a little heat in my soup so I’ve added a little cayenne powder. I used 1/2 teaspoon in this recipe but if you’re wary of spiciness, start off with 1/4 teaspoon and add more if desired. Or, you can certainly omit it entirely if you’d like. Once the vegetables are slightly softened, 4 to 5 minutes, Add the corn, potato, butter, salt, and paprika; stir until butter melts. Next, add the flour; stir to combine. Add broth, and stir to combine.
Cover pot with lid, and cook over medium low heat for about 20 minutes, until potatoes are soft.
Take the crab out of the package and chop or break apart with your hands. Dump the crab into the broth and stir. Slowly add the milk, stirring as you add each cup. I used one cup whole milk and one cup coconut milk. If you are not a coconut fan, use two cups regular milk. You can even make this a healthier version by using low fat or 2% milk. Sprinkle the top with parsley; stir to combine. Allow soup to stand until crab is warmed, about 5 minutes.
The final stages of prep to this corn and crab soup are in the toppings. A squeeze of lime is stirred into the soup at the end with a sprinkle of crispy bacon and fresh parsley over the top of each bowl.
Ingredients
2 center-cut apple smoked bacon slices, chopped
1 cup chopped leek
1 cup chopped red bell pepper
2 cloves garlic, minced
4 cups thawed frozen corn or fresh corn kernels (4 ears)
1 small russet potato, unpeeled and cut into 1/2-in. cubes
2 tablespoons unsalted butter
2 teaspoons salt
1 teaspoon smoked paprika , or to taste
1/2 teaspoon Cayenne, or omit
2 tablespoons all-purpose flour
2 cups chicken broth or water
1 pound imitation crabmeat
1 cup whole milk
1 cup coconut milk
2 tablespoons chopped fresh flat-leaf parsley
Lime slices
Add bacon to pot; cook, stirring often, until crisp, about 6 minutes. Transfer bacon to a plate using a slotted spoon.
In same pot, add garlic, leek and bell pepper to drippings in pot; cook, stirring often, until slightly softened, 4 to 5 minutes.
Add corn, potato, butter, salt, and paprika; stir until butter melts. Add flour; stir to combine. Add broth, and stir to combine.
Cover pot with lid, and cook over medium low heat for about 20 minutes, until potatoes are soft.
Add crab, milk, and parsley; stir to combine. Allow mixture to stand until crab is warmed, about 5 minutes. Squeeze 1/2 of a lime over the top and stir.
Ladle evenly into bowls; sprinkle evenly with bacon and parsley. Serve.
Whisk Away Kitchen 