By now, you’ve probably realized that I am a huge proponent of the “why re-invent the wheel?” concept. This soup is one of those creations.
When we went to Boston recently, we had a corn and lobster chowder that was so amazing, we almost missed our flight home when we had to go back tot he restaurant to have another bowl of it. For the record, it would have totally been worth it to miss our flight. The restaurant was Todd English’s Kingfish Hall in Boston, MA.
Living in Los Angeles gives us access to lots of different seafood, unfortunately the Maine lobsters are not one of the better choices out here. We do however, get lots of crab. For this recipe, I used packaged blue crab because I really needed to have something that was quick and easy to make. If you’ve got access to good lobster, by all means use it and know that I am jealous.
- 32 Ounce Package of Sweet Corn Soup (brand I used is Pacific Natural Foods – Buttery Sweet Corn Soup)
- 4 Ounces of Crab Meat (use blue crab or lobster meat)
- 2 Ears Fresh Steamed Corn on the Cob – kernels cut from the cob
- 1/4 Teaspoon Ground White Pepper
- Chopped Parsley
- Chopped Red Peppers
Heat corn soup over medium high heat. Add corn kernals to soup (make sure to break up any kernels that are stuck together). Add ground white pepper. Stir and keep over heat until soup starts to bubble.
Ladle soup into bowls. Stir crab meat into soup. Add one spoonful of crab to top of soup. On either side of crab add chopped parsley and chopped red pepper for garnish.