I like my soups with a bite of vegetables so I don't strain them after blending. If you prefer a smoother soup, use 4 cups total of almond milk and strain the soup after pureéing in the blender.
Servings4to 6 servings
1/2cupchopped shallotfrom 2 bulbs
1clovegarlicminced or pressed
6cupscorn kernelsfrom 6 to 8 corn cobs
3cupsAlmond Breeze Almondmilk Unsweetened Original
1/2teaspoonground white pepper
1/2teaspoonground chipotle pepper
Juice of 1 to 2 limesto taste
4ouncessnow crab meat
2tablespoonschopped cilantro leaves
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 1/2 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.
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