Chipotle Crab & Corn Soup

Chipotle corn and crab soup in fade grey enamel on steel stock pot soup spot

Yields: 6 servings
Prep time: 5 min
Cook time: 20 min

Ingredients:
(Double for the 8 Qt. Stockpot)

1½ tablespoons of butter
1 large shallot (chopped)
6 ears of corn kernels
(fresh or frozen)
3 cups of milk
1 cup of chicken broth
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of ground chipotle
pepper
1 lime (juiced)
8 ounces of crab meat (fresh or prepared)
1 avocado (thinly sliced for topping)
Fresh cilantro leaves (for topping)

TOOLS NEEDED: (CLICK TO PURCHASE)

Enamel-on-Steel 8 Qt. Stock Pot (4 Qt. currently unavailable)

1. Prepare the corn by husking (if using fresh) and remove kernels from the cob. Set aside. Heat butter in pot over medium heat. Add shallots and garlic. Cook until fragrant.

add shallots to enamel on steel fog grey stockpot for chipotle crab and corn soup

2. Add in the corn and chicken broth. Cover and cook over medium heat for 7-8 minutes.

3. Add salt, pepper, and chipotle. Stir until incorporated.

4. Add in the milk, cover and bring to a boil. Allow soup to cook over low-medium heat to thicken for 5 minutes.

add milk corn and other ingredients to enamel on steel fog grey stockpot for chipotle crab and corn soup then cover and cook

5. Remove about half of the soup and put into the blender. Blend until creamy.