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.