Description
A creamy and refreshing chilled soup featuring sweet summer corn and tender crab meat, garnished with fresh avocado and cilantro.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup chopped shallot
- 1 clove garlic, minced
- 6 cups corn kernels
- 3 cups Almond Breeze Almondmilk Unsweetened Original
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground chipotle pepper
- Juice of 1 to 2 limes
- 4 ounces snow crab meat
- 1/2 avocado, thinly sliced
- 2 tablespoons chopped cilantro leaves
Instructions
- In a small stock pot, heat the olive oil over medium-high heat.
- Add the shallot and garlic and cook for 30 seconds or until fragrant.
- Add the corn and cook for 5 minutes, stirring occasionally.
- Add the almond milk, kosher salt, white pepper, and chipotle pepper; stir to combine and lower the heat to medium-low.
- Simmer for 10 minutes.
- Remove from heat and cool slightly, then transfer half of the mixture to a blender and puree.
- Add the rest of the liquid and half of the remaining corn kernels, saving 1/2 cup of the kernels to add back into the soup. You can strain the puree or leave it chunky.
- Stir in the lime juice to taste and season with more salt and pepper if desired, then stir the reserved corn into the soup.
- Chill the soup for 2 hours.
- Garnish with the crab meat, avocado, chopped cilantro, and serve.
Notes
Serve warm or at room temperature if desired. For a smoother texture, use 4 cups of almond milk and strain the mixture after pureeing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg