Petitchef

Spicy corn and crab soup with crispy tortilla strips

Starter
6 servings
30 min
2 hours
Easy

Ingredients

Number of serving: 6

Preparation

  • DIRECTIONS
    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).

Photos

Spicy Corn and Crab Soup With Crispy Tortilla Strips, photo 1
Spicy Corn and Crab Soup With Crispy Tortilla Strips, photo 2
Spicy Corn and Crab Soup With Crispy Tortilla Strips, photo 3

Questions:




Comments:

13/03/2014

So tasty, chilli

i cooked this recipe (0) (0) Abuse

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