Corn and Crab Soup with Crispy Tortilla Strips
Ingredients
3 1/2 cups fresh corn kernels (cut from about 6 medium ears of corn), divided, corn cobs reserved 4 cups low-salt chicken broth 1 cup (or more) water 1 small bunch fresh cilantro, stems cut off and reserved, leaves chopped 1/2 teaspoon salt 2 tablespoons (1/4 stick) unsalted butter or olive oil 1 1/2 cups chopped onion 2 garlic cloves, minced 1 1/2 teaspoons minced seeded jalapeño chile 1/4 teaspoon ancho chile powder or regular chili powder 1 teaspoon finely grated lime peel - 12 ounces lump crabmeat, picked over
- 1 teaspoon (or more) fresh lime juice
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