Sweet Corn Soup with Crab

Tom Noelke, chef/owner of Gulf Coast Grill in Macon, Georgia, simmers corncobs with chicken broth for a wonderful depth of flavor.

Yield: Makes 10 1/2 cups

Ingredients

• 1/3  cup  diced salt pork
• 2  tablespoons  butter or margarine
• 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  chicken broth
• 2  corncobs
• 1  pound  fresh lump crabmeat, drained
• 1  cup  whipping cream
• 1/4  cup  chopped fresh cilantro
• 1/2  teaspoon  salt
• 1/4  teaspoon  ground white pepper
• Garnish: fresh cilantro sprigs

Preparation

Brown salt pork in a Dutch oven over medium heat; remove pork, and reserve for another use.

Add butter to pork drippings 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.