White Corn Soup With Dungeness Crab

This White Corn Soup With Dungeness Crab soup recipe tastes exactly as it sounds – absolutely delicious.

Always looking for a great recipe? This easy soup can be a perfect appetizer recipe or an easy dinner recipe if you need an elegant first course for a meal.

Classically trained Owner/Executive Chef  Philip Mihalski, from Seattle’s Nell’s restaurant, balances a fabulous combination of summer fresh white corn and the Pacific Northwest’s famous Dungeness crab.

Nell’s is an intimate dining experience loved by Seattle locals. Located across from Green Lake, Nell’s offers European-inspired New American cuisine. You’ll find only  the finest Northwest seasonal ingredients on the menu, which changes daily.





6 cups white corn cut from the cob

1 cup chopped onion

2 tablespoons butter

3 1/2 cups chicken stock

3/4 cup heavy cream

1 teaspoon chopped shallots

1 teaspoon fresh lemon juice

8 ounces Dungeness crab meat (shelled) optional

2 teaspoons chopped fresh dill

Salt and pepper to taste



In stockpot over medium heat, melt butter and add onion.

Cook for about 5 minutes until onions are translucent.

Add stock and 1/2 cup cream and bring to a boil.

Once boiling, add corn, salt and pepper. Bring back to a boil and cook 3 minutes.

Let cool slightly and puree in a blender.

Strain through a medium meshed strainer, working soup with a spatula to push through strainer. You want to remove the course pieces of corn, but be left with a creamy soup.

Check seasons for salt and pepper.

If soup is too thick, additional stock can be added.

When ready to serve, reheat soup.

In a small saucepan, heat 1/4 cup cream with shallots, salt and pepper.

When this has boiled, reduce heat to low, add crab and lemon juice. Stir just until crab is warm and add dill.

Ladle soup into eight bowls and place a spoonful of crab in the center of each and serve.




– The Gourmet Review



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