Sweet corn kernels and fresh snow crab meat make this simple chilled soup a summer-time staple that’s made with almondmilk for a lightened-up, creamy slurp that takes only 30 minutes to prepare.
This post is brought to you by Almond Breeze
Just a few days ago, I saw reports all over the news that 2017 is on-track to being the second hottest year on record—only to be outdone by 2016’s hottest year ever, with 2015 right behind. So whether you’re finding yourself plumped up like a slippery hot dog in the humidity-fueled heat of the deep South, or topping out the thermometer in the hot and arid desert temps of the West, there’s one thing we can all agree on: It’s stinkin’ hot out there.
Heat like this leaves me with little appetite, and when I am hungry, it’s for something light, fresh, and typically topped with avocado, because what on earth isn’t better and more soothing with avocado?
This corn and crab soup is just the ticket. It’s simple but elegant at the same time. It’s healthy, and light in flavor and in calories. And with the addition of two of my favorite flavorings—a sprinkle of chipotle powder and a squeeze of lime—in the words of Emeril, this soup’s flavor is kicked up a notch.
While this recipe’s original intention is to be served chilled, it can certainly be served warm to be enjoyed all year long. I can easily see it being added to any holiday menu or meal-prepped for a week of easy workday lunches.
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About the Recipe
The creaminess of this soup comes from the combination of fresh shucked sweet corn kernels cooked for just 10 minutes in almondmilk and then taken for a whir in the blender. If you prefer to use frozen corn due to seasonality or convenience, by all means go for it. Just be sure to use a sweet corn kernel if possible.
Almond Breeze Almondmilk Unsweetened Original has just 30 calories in each cup and only 2 grams of fat making it a lighter way to add more flavor and substance to this soup. It’s convenient to use thanks to being available in shelf-stable containers I keep in the pantry for use in many of my favorite, healthful recipes.
You can’t have corn soup without the star of the show: CORN! Sweet corn is just coming into season here in Utah and because my husband is a corn fiend, we eat it at least 3 times a week for dinner.
I use the bundt pan hack for cutting the corn straight from the cob so the kernels don’t run around my counter and skip and jump onto the floor. Simply place the stemmed part of the cob in the center of a bundt pan and use a sharp knife to saw the kernels from the cob. Get as close a shave as you can to capture any of the corn’s “milk” from the cob.
I prefer a soup with some bite, so I reserve about ½ cup of the corn to add back to the soup after blending it in the blender, and I don’t strain it either. If you prefer a smoother soup, add 1 additional cup of almondmilk to the cooking and strain the soup after blending.
Chopped shallot and garlic are gently sautéed with the corn and I’ve added a little heat of my own with a little dried chipotle pepper powder. I used ½ teaspoon in this recipe but if you’re wary of spiciness, start off with ¼ teaspoon and add more if desired. Or, you can certainly omit it entirely if you’d like.
The final stages of prep to this corn and crab soup are in the toppings. A squeeze of lime is stirred into the soup at the end with fresh snow crab and slices of avocado garnished to each bowl.
Cracking the crab and pulling the meat from the snow crab cluster (you’ll only need one crab leg cluster to yield about 4 ounces of meat) is easy because the meat is already pre-cooked. Simply use a heavy knife or a meat tenderizer to whack and crack the shells or use kitchen shears to cut through the softer parts of the shells.
I like to add my crab to the top of the soup rather than mixing it in for presentation and so it doesn’t get too muddled within the soup.
A sprinkle of fresh cilantro adds a fresh herbal note, but you could always consider using:
- chives
- dill
- basil
- fresh parsley
- thyme
What to Serve With Chilled Corn and Crab Soup
Lighter dinners and easy lunches are what this soup is made for. Here are a few ideas of what to serve alongside to make it a complete and easy meal.
Green Salad with Honey Mustard Vinaigrette
Crab and Avocado Grilled Cheese Sandwich
Cheddar and Jalapeño Skillet Cornbread
Bookmark this recipe and if you make it, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
Chilled Corn and Crab Soup
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped shallot , (from 2 bulbs)
- 1 clove garlic , minced or pressed
- 6 cups corn kernels , (from 6 to 8 corn cobs)
- 3 cups Almond Breeze Almondmilk Unsweetened Original
- ¾ teaspoon kosher salt
- ½ teaspoon ground white pepper
- ½ teaspoon ground chipotle pepper
- Juice of 1 to 2 limes , to taste
- 4 ounces snow crab meat
- ½ 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 almondmilk, kosher salt, white pepper and chipotle pepper, stir to combine and lower the heat to medium-low and simmer for 10 minutes. Remove from heat and cool slightly, transfer half of the mixture to a blender and purée. Add the rest of the liquid and half of the remaining corn kernels, saving ½ cup of the kernels to add back into the soup after blending. At this point you can strain the pureé or leave it chunky. Stir in the lime juice to taste and season with more salt and pepper if desired and stir the reserved corn into the soup. Chill the soup for 2 hours.
- Garnish the soup with the crab meat, avocado, chopped cilantro, and serve.
- *This soup could also be served warm or at room temperature.
To see more of my recipes made with almond milk, check them out here, including recipes for:
Chicken Saté with Almond Butter Dipping Sauce
Superfood Salad with Lightened Up Poppyseed Dressing
This post is part of a partnered series with Blue Diamond Almond Breeze. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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What can you substitute for almond milk?
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Love Almond Breeze, we drink it every day! Thanks Heidi!
Took the survey! We love your blog, and cannot wait to try this delicious soup :)
I took the survey. Can’t wait to try this soup!
I took the survey! Thanks for such a great giveaway! And this soup looks delicious! I will definitely be trying it in the upcoming weeks. We have guests coming over Labor Day weekend, and I bet it would be a hit with them. Want to test it out before then.
Took the survey!
Can’t wait to try this!
Also, I took the survey!
Bought the Almond Breeze Almond Milk, some small shrimp as an add on, on my way to make this soup. Love that it’s a cold soup. And, took your survey. So proud of myself.
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Took the survey and will make this as soon as I get home from vacation!
Survey complete! Excited to make this!
Took the survey and will be making this recipe next week! Love it!
My kind of soup! Yum! Took the survey.:)
I found my weekend recipe! I also took the survey. Love your blog!
Survey filled out. I’m looking forward to trying this recipe, minus the avocados as I’m allergic to them.
I can’t wait to make this! And I took the survey.
Definitely going to make this!!! Love a lighter, refreshing soup for the summer. I also entered the giveaway!
YUM!!! Looks delicious-I will be making this for sure!! Took the survey!
Took the survey. And you had me at crab and avocado! I would love to use the $100 gift card to buy all of the ingredients and have my entire family over for dinner.
I took the survey and can’t wait to try the soup!
I just found your blog and I love it. I am going to get the ingredients to make this soup tomorrow. I took the survey.
Took the survey! We’ll be trying this recipe in next weeks lineup! And ummm… I’m obsessed with almond breeze! I use the vanilla reduced sugar everyday in my oatmeal! Yummm!
Took the survey! And this soup looks amazing!
This recipe looks delicious!! I took the survey.
Finished the survey!
Finished the survey! I’ve been a long time almond milk lover as a long time lactose intolerant person. Started with rice milk, then soy milk, and now almond milk!
Making this soup this week since it is SO hot in Denver!! Plus I’m from the east coast – so always love incorporating seafood into my dishes.
A perfect summer soup! I took the survey!
Took your survey! But glad it made me look at this recipe further- this looks amazing- can’t forget the avocado to top it off!
Looks amazing!
I am a year round soup lover and this one looks incredibly tasty! I also took the survey! Thanks for such a nice giveaway!
This looks delicious! Putting this on the to-make list! And survey complete.
Completeled the survey! Thanks for all the recipes :)
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Survey done!! And looking foreword go making this yummy soup!!!! ❤️
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Took the survey :)
I took the survey!
Looks really good! I love almond milk.
Survey has been taken, and ths recipe looks amazing! Love avocado and almond milk.
Just bought all the ingredients and will be making it tonight!! My boyfriend isn’t a big fan of almond milk but hopefully he wouldn’t mind tonight’s soup :) Did the survey and can’t wait to try out this recipe for tonight!
Looks delicious! Oh, and I took the survey. :)
Took the survey and your recipe looks delicious!!
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Took the survey & cant wait to make the soup!
I filled out the survey, AND this looks amazing! :)
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Great recipe. I actually really appreciate dairy free recipes. I filled out the survey. Thanks!
This looks amazing!! It’s got all the right stuff…. And… it is very do-able for even the novice cook (me!).
And.. I took survey.
Took the survey! My daughter is allergic to peanuts and we avoid a few other nuts so I don’t do almond milk but I’m going to make this with coconut milk!
This recipe looks great! Thanks for posting and I can’t wait to try it. Love that the almond milk makes it lighter. I completed the survey- happy to help!
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Heidi – This soup sounds awesome and I’m looking forward to trying it! However, am I correct in assuming that plain milk of any % fat can substitute for the almond milk? Would any other nut milk work? If you were using something else, would you change anything else in the recipe? Thanks!