Chilled Corn and Crab Soup


Chilled Corn and Crab Soup
Print Recipe
Servings Prep Time
5 cups 20 minutes
Cook Time Passive Time
40 minutes 1+ hour
Servings Prep Time
5 cups 20 minutes
Cook Time Passive Time
40 minutes 1+ hour
Chilled Corn and Crab Soup
Print Recipe
Servings Prep Time
5 cups 20 minutes
Cook Time Passive Time
40 minutes 1+ hour
Servings Prep Time
5 cups 20 minutes
Cook Time Passive Time
40 minutes 1+ hour
Ingredients
Corn Soup
Crab Salad
Servings: cups
Instructions
Corn Soup
  1. In a large pot melt butter over medium heat. Add onion, celery, fennel and garlic. Sauté until starting to soften but not brown, about 10 minutes. While vegetables are cooking prepare corn by peeling off corn husks and removing silk. Stand corn on end and remove kernels by running a large knife along the body, cutting at the base of the kernels. Trim ends off bare cobs and cut cob in half. Add kernels and cobs to pot along with vegetable broth, water, thyme sprigs and 1/2 tsp salt.
  2. Bring to a simmer, cover and cook for 30 minutes. Remove cobs and thyme sprigs and discard. Allow to cool at room temperature for 10-20 minutes. Add remaining 1/2 tsp salt and adjust as needed, remembering that cold foods tend to taste saltier than warm. Using a blender, blend soup in batches until smooth. Pour through a fine mesh sieve, pressing against the sides to extract all the soup. Cover and chill until cool, stirring occasionally.
  3. Scoop approximately 1/4 cup of crab salad into the centre of shallow serving bowls. Ladle soup around crab salad and drizzle with sour cream, swirling into soup slightly. Serve immediately.
Crab Salad
  1. Gently stir together all ingredients. Cover and keep chilled until ready to use. Can be made up to several hours ahead.
Recipe Notes

Yields a generous 5 cups of soup and will serve 6 as a first course or 4 servings as a main dish. Both the soup and crab salad are best if served slightly chilled but not cold. If both have been completely chilled, allow to sit at room temperature for 20 minutes before serving.

Mexican Jalapeño Cheddar Croquettes

Mexican Jalapeño Cheddar Croquettes combine leftover mashed potatoes with cheese and jalapeños to create soft spicy bombs with super crunch.
Mexican Jalapeno Cheddar Croquettes
Print Recipe
Super crispy little potato bombs filled with cheddar and jalapeño.
Servings Prep Time
20-22 croquettes 15 minutes
Cook Time Passive Time
15 minutes 20 minutes
Servings Prep Time
20-22 croquettes 15 minutes
Cook Time Passive Time
15 minutes 20 minutes
Mexican Jalapeño Cheddar Croquettes combine leftover mashed potatoes with cheese and jalapeños to create soft spicy bombs with super crunch.
Mexican Jalapeno Cheddar Croquettes
Print Recipe
Super crispy little potato bombs filled with cheddar and jalapeño.
Servings Prep Time
20-22 croquettes 15 minutes
Cook Time Passive Time
15 minutes 20 minutes
Servings Prep Time
20-22 croquettes 15 minutes
Cook Time Passive Time
15 minutes 20 minutes
Ingredients
Croquettes
Breading
Servings: croquettes
Instructions
Croquettes
  1. In a large bowl stir together mashed potatoes, sour cream, egg, salt and pepper until well combined. Stir in cheddar cheese, jalapeño and chives. Place approximately 3 tbsp of mixture in the palm of your hand and roll into an approximate 2" oval. Continue with remaining potato placing each on a tray when formed. Cover and chill for at least 20 minutes. Can be done several hours ahead.
  2. Place several croquettes into flour and turn to coat. Shake off excess and dunk in egg wash, turning to coat completely. Scoop out of egg wash and roll in breadcrumbs, pressing gently to adhere and coat completely. Set aside on a tray and repeat with remaining croquettes.
  3. Using a deep fryer or large pot with at least 3" of oil heat to 350℉. Gently place as many croquettes that will fit (without overcrowding) into pot. Maintaining 350℉ cook for 4-5 minutes. Using a slotted scoop, remove croquettes to a paper towel lined plate. Keep warm in a low oven and repeat with remaining croquettes. Serve immediately with your favourite salsa.
Breading
  1. Using three shallow dishes, in the first combine ground tortilla chips, breadcrumbs and chill powder. In the second whisk eggs with milk. For the third generously season flour with salt and pepper. Arrange dishes for breading station starting with flour, egg wash and breadcrumbs
Recipe Notes

Pulse tortilla chips in a mini processor until the size of panko breadcrumbs.  If a processor is not available, place tortilla chips in a sealable bag and crush with a rolling pin.