Spicy corn and crab soup with crispy tortilla strips
Imprimer cette page Recipe type:
StarterNumber of serving: 6Preparation time:
30 Minute(s)Cook time:
WARNING! If you can't handle spicy foods I don't suggest following this recipe exactly as I made it. If you do like a little kick to your food than this is just the right recipe for you.
Please keep in mind I made up this recipe so the measurements aren't completely accurate. I usually just add ingredients to taste.
3 1/2 cups fresh corn kernels or Kernels from a can
3 Cans Fresh crab meat
4 cups low-sodium chicken broth
1 cup (or more) water
1 small bunch fresh cilantro, stems cut off and chopped
1-2 TSP Sea Salt
1 TSO Black Pepper
1-2 Tbs Soy sauce
1-2 TBS Chili Soy with Chopped Shallots (National Food Store product)
5-6 whole garlic cloves
2 garlic cloves minced
2 TSP Jalapeno Peppers seeds removed and finely chopped
Drizzle small amount Mexican Hot sauce
1/4 stick Butter
1/2 white onion (minced)
1/4-1/2 Cup white wine
1/2 TSP Ancho chile powder
1 TSP finely grated lime peel
1 Tsp Fresh lime juice
1/2 Lemon squeezed
STEP 1: Melt butter in large pot over medium-low heat. Add onions and saute until tender and translucent. Add garlic, jalapeño, ancho chile powder, lime peel, lime and lemon juice.
STEP 2: Break corn cobs in half and place in large pot (or use canned corn).
Add chicken broth, 1 cup water, cilantro stems, and 1 Tsp salt to pot. Bring to boil.
STEP 3: Add Crabmeat and the rest of the listed ingredients. Season to taste. (Reserve Extra crabmeat for garnish)
STEP 4: you can either reserve 1/3 cup crabmeat for garnish or toasted Tortilla chips as a garnish.
(Ladle soup into bowls. Top each serving with some of reserved crabmeat. Sprinkle each with remaining chopped cilantro leaves and Crispy Tortilla Strips).