Best 7 Corn And Crab Soup With Crispy Tortilla Strips Recipes

CORN AND CRAB SOUP WITH CRISPY TORTILLA STRIPS

Steps:

• Break corn cobs in half and place in large pot. Add chicken broth, 1 cup water, cilantro stems, and 1/2 teaspoon salt to pot. Bring to boil. Reduce heat and simmer 25 minutes. Strain liquid into 4-cup measuring cup; discard solids in strainer. Add enough additional water to corn broth to measure 4 cups.
• Melt butter in heavy large saucepan over medium-low heat. Add onion; saut until tender and translucent, about 8 minutes. Add garlic, jalapeño, ancho chile powder, and lime peel; stir 1 minute. Remove from heat.
• Reserve 1/3 cup crabmeat for garnish. Combine 2 cups corn kernels and 1 cup corn broth in blender; puree until almost smooth. Add to saucepan with onion mixture. Add remaining 3 cups corn broth and 1 1/2 cups corn kernels; bring to simmer. Add remaining crabmeat, 1 teaspoon lime juice, and 1/3 cup chopped cilantro leaves. Season to taste with salt, pepper, and more lime juice, if desired.
• Ladle soup into bowls. Top each serving with some of reserved crabmeat. Sprinkle each with remaining chopped cilantro leaves and Crispy Tortilla Strips and serve.

TORTILLA CORN SOUP

Steps:

• Preheat oven to 425°F.
• On stovetop heat a large pot on med high add butter and oil, add onion, peppers, rice, and cumin, stirring until well coated.
• Add stock and bring to bubbling, lower heat, cover and simmer for 10 minutes.
• After 10 minutes add 1 cup salsa, chipotles, and 1 cup corn.
• Cook 10 minutes more.
• Ad lime juice, cilantro and and stir.
• For tortilla chips:.
• Spray a baking sheet and spray 4 tortillas with cooking spray.
• Sprinkle with chili powder and cumin, slice into strips and bake in the oven for 5 minutes if using flour tortillas, 10 minutes if using corn tortillas.
• Place several strips over soup.
• Garnish with crema, avocado, salsa, hot sauce, etc to taste.

BRENNAN'S CORN AND CRAB SOUP

Steps:

• Melt the butter in a large saucepan or Dutch oven and saute the onion until clear and tender.
• Blend in the flour, then the corn kernels.
• Cook the mixture for 5 minutes, stirring frequently.
• Pour in the cream and season with salt and pepper to taste.
• Cook over medium heat until the corn is tender, about 20 minutes, stirring occasionally.
• Add the crab and parsley, cook an additional 5 minutes, then serve.

BAKED CORN TORTILLA STRIPS FOR MEXICAN SOUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut tortillas first in half, then crosswise into 1/8-inch strips. Place in a bowl and toss with oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
• Bake in the preheated oven until strips are crisp and lightly browned, about 15 minutes. Remove from the oven and cool.

CRISPY TORTILLA STRIPS

Steps:

• Pour enough vegetable oil into medium skillet to reach depth of 3/4 inch. Heat oil over medium heat to 350°F. Add 1/4 of tortilla strips to skillet and cook until crisp and light golden, about 45 seconds. Using tongs or slotted spoon, transfer tortilla strips to paper towels to drain. Sprinkle with coarse salt and ancho chile powder. Repeat with remaining tortilla strips in 3 batches. Cool.
• Do ahead: Can be made 1 day ahead. Cool completely, then store airtight at room temperature.

CREAMY CORN CRAB SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly. , In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.

CRABMEAT AND CORN SOUP

Steps:

• In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
• Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
• Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.