Roasted Poblano Corn and Crab Soup
- Yield: about 6 servings 1x
Ingredients
Scale
- 3 poblano peppers
- 2 ears fresh corn, husked
- 1 lg. sweet onion, chopped
- 4 cloves garlic, minced
- 1 tbls. butter
- 1 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 4 oz. dry white wine
- 1 1/2 C. heavy cream
- 1 1/2 C. chicken stock
- 1/2 lbs. fresh crab claw meat (or lump meat)*
- juice of 1 lime (I used some zest too)
Instructions
- Roast poblanos: over open flame, on the grill or in a broiler, blacken all sides of peppers, then place in paper or ziplock bag for 10-15 minutes to sweat. Scrape off blackened skin with back of knife blade. Remove stem and seeds and chop peppers.
- Grill corn until lightly browned on all sides, slice kernels from the cob with knife and set aside.
- In large soup pot, saute onions, garlic and peppers in butter until soft. Season with salt and pepper, then add wine. Reduce wine by three-fourths, then add cream and chicken stock. Bring to a simmer then with an immersion blender puree until smooth. You can also puree the soup in a regular blender and return to soup pot.
- Add crab and corn, lime juice and zest and simmer for a minute. Taste and adjust seasoning – more salt or lime. I added a little sugar, about a teaspoon or two, which I thought it needed to soften the bite of the spice but you may not need that.
Notes
*You can use canned lump crabmeat if desired. I used three 6oz. cans.
Original recipe from Jon Bonnell’s Texas Favorites cookbook
Find it online: https://www.imbored-letsgo.com/roasted-poblano-corn-crab-soup/