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
Lumb crapmeat.

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.

6 comments:

Steve Cotton said...

I am not much for creamed soups. And putting creamed and corn (as an ingredient) in the same recipe causes all kinds of issues -- for me. Do you think the soup would work with a chicken broth base rather than adding the evaporated milk? I know it would be an entirely different soup. But I wonder what we would get? I would try it, but there is one big problem: no chunky crab meat here in Melaque.

Billie said...

Steve, the original recipe called for all evaporated milk and I cut back on that and added just milk for a part of the recipe. I've been thinking about how to reduce the calories in this and I might try it with chicken broth but I would add a dollop or two of crema just to give it that velvety texture on the tongue. Also I mention at the end that you can add some cheese instead of the crab meat....but I guess if you need to avoid milk the cheese isn't going to work for you either. I wonder about adding shrimp or maybe even some poached salmon. If you try something with the basic idea, let me know how it turns out.

mcm said...

Another option for reducing the milk is to add potato -- I often make "cream" soups using cooked potatoes -- cube them, cook til soft enough, then put in the blender (or whatever) with the other vegetables you plan to puree. A bit of milk, of course, gives the "chowder" flavor.

Calypso said...

yum - we will try this - gracias

Billie said...

Mcm, you are right. Potato works or I often add 1/4 cup of rice to soups to thicken a bit and give a creamy texture but I have to admit that I still stir in a dollop of crema for the velvety feeling on the tongue.

Hope it turns out delicioso for you calypso.

pitchertaker said...

Getting fresh crab is not the problem. Now poblanos, that's a problem....sigh