Thursday, August 20, 2009
Creamy Corn Poblano Soup with Lump Crabmeat
Remember the crab meat salad from Monday? I still had crab left and this is what I made today. Creamy Corn Poblano Soup with Lump Crabmeat. Ned has a recipe for a corn poblano soup that he learned years ago in a cooking class in Houston with Chata DuBose. We don't have the recipe with us so I winged it.
4 poblano peppers
1 medium onion
1 tbs oil
1 tbs butter
2 10-ounce packages of frozen corn
4 cans evaporated milk
2 cups milk
Roast and peel 4 poblano peppers and chop into 1/2 inch pieces
Chop the medium onion and saute in oil and butter until soft
Add the poblanos and cook until they are soft.
Puree the poblanos and onion with 1 package of the corn and 2 cans of the evaporated milk. It will probably take 2 batches to puree this amount.
Put the pureed mix in a soup pot and add the other 2 cans of evaporated milk.
Add the 2 cups of the milk
Heat over low flame for about 15 minutes
Add 2nd package of whole corn kernels
Cook over low flame until heated through.
Add salt to taste.
Plate the soup and add the lump crab meat. I'm guessing I added about 1/3 cup of crabmeat to each bowl of soup. But I love crab so I may have added more to my bowl.
Or if you don't have lump crab meat, you can eat the soup with some cubes of cheese like asadero or crumble in some ranchero cheese.
One of these days I'll try to make this with fresh corn. I think it will take about 4 cups of fresh corn but you can always weigh it until you have 20 ounces of cut corn.