{Favorite Fridays} Sweet Corn Soup with Crab.

I cut this recipe out of my Southern Living magazine in 2002.  Every summer I look forward to making it.  It is the best soup ever.  I mean ever!  When I tell Andy that I am going to make it, his face lights up as if he has just won the lottery.

It is off the hook good.
It is slap my ass & call me Sally good.
It will make your tongue beat your brains out good.

I hope that conveys how awesome this soup is.  I made a few changes to the recipe because we don't eat meat.  We only eat seafood (pesco-vegetarians).

Here is the link to the original recipe via Southern Living. HERE.

My Changes to the Recipe:

I skipped the salt pork and sauteed the cornmeal in a mixture of olive oil and butter.  And instead of chicken broth I used veggie broth.  For the crab, I like to use the 1 lb. canned crab that you get in the refrigerator section in the fish department.

Call Me Sally Sweet Corn Soup with Crab

1 tablespoons butter

1 tablespoon olive oil

1/4 cup white cornmeal

2 celery ribs, diced

1 medium onion, diced

1 red bell pepper, diced

1 jalapeño pepper, diced

3 cups fresh sweet corn kernels (about 6 ears)

4 3/4 cups veggie broth

2 corncobs

1 pound fresh lump crabmeat, drained

1 cup whipping cream or half n half

1/4 cup chopped fresh cilantro

1/2 teaspoon salt

1/4 teaspoon ground white pepper

Garnish: fresh cilantro sprigs

Add butter & olive oil in Dutch oven over medium heat; whisk in cornmeal, and cook, whisking constantly, 1 minute. Add celery and next 4 ingredients; saute 2 minutes.

Add broth and corncobs. Bring to a boil; reduce heat, and simmer 30 minutes. Remove and discard corncobs. Stir in crabmeat and next 4 ingredients; cook until thoroughly heated. Garnish, if desired.

Prep: 25 min., Cook: 45 min.