Oven Roasted Corn Soup with Lump Crabmeat
Creamy, indulgent, and bursting with flavor, this Oven Roasted Corn Soup with Lump Crabmeat is the perfect dish to elevate your table. Sweet charred corn kernels, roasted to perfection, form the heart of this soup, blended with aromatic garlic, onion, and a touch of cumin for a subtly smoky depth. The luxurious addition of heavy cream creates a silky texture, while tender chunks of fresh lump crabmeat add a sweet, briny touch that complements the earthiness of thyme. Finished with a garnish of vibrant parsley, reserved roasted corn, and an optional squeeze of lime, this soup strikes the perfect balance between comfort food and gourmet flair. Ideal for cozy nights or elegant entertaining, this recipe is as satisfying as it is impressive.
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Recipe Information
Ingredients
- 6 pieces Fresh corn on the cob
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 pieces Garlic cloves, minced
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 8 ounces Lump crabmeat
- 1 teaspoon Fresh thyme, chopped
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 4 pieces Lime wedges (optional)
Instructions
Preheat your oven to 400°F (200°C).
Remove the husks and silk from the corn cobs. Brush the corn with 2 tablespoons of olive oil and arrange them on a baking sheet.
Roast the corn in the oven for 25-30 minutes, turning occasionally, until the kernels are lightly charred. Remove from the oven and let it cool.
Once cooled, cut the kernels off the cob using a sharp knife. Reserve about 1/2 cup of kernels for garnish, if desired.
In a large pot, heat 1 tablespoon of olive oil and the butter over medium heat. Add the diced onion and cook for 4-5 minutes until it becomes translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the roasted corn (except for the reserved portion), chicken or vegetable stock, thyme, ground cumin, salt, and black pepper. Simmer for 15 minutes to allow the flavors to meld together.
Using an immersion blender, carefully puree the soup in the pot until it’s smooth and creamy. Alternatively, use a stand blender and blend in batches, then return the soup to the pot.
Stir in the heavy cream and simmer for an additional 5 minutes, tasting and adjusting the seasoning as needed.
Gently fold in the lump crabmeat, being careful not to break it apart too much. Heat through for 2-3 minutes.
Ladle the soup into bowls and top with the reserved roasted corn kernels and fresh parsley. Serve with lime wedges on the side for a bright, citrusy kick, if desired.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1606 mg | 70% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 12.5 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 730 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
