Boatwrights Crab Soup Recipe
Crab soup with corn, potatoes and carrots
Ingredients
- 2 cups heavy cream
- 2 cups half-and-half
- 1 cup milk (for a non-dairy alternative try Silk soy milk used by Disney)
- 1 cup finely diced potatoes
- 1 cup finely diced carrots
- 1/2 pound lump crabmeat, picked over
- 1/2 cup corn kernels, preferably fresh
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 cup clam broth
- 2 tablespoons finely chopped scallions
- 1 tablespoon minced fresh dill
- 1 tablespoon Pernod
Instructions
- In a 4- or 5-quart Dutch oven, heat the heavy cream, half-and-half, and milk to a simmer over medium heat.
- Add the potatoes, carrots, crabmeat, corn, salt, and pepper.
- Reduce the heat to low and simmer, stirring occasionally, about 15 minutes, until the vegetables are softened.
- Whisk the water and the cornstarch together in a small bowl.
- Add the cornstarch mixture and the clam broth to the cream mixture and bring to a boil, stirring constantly.
- Boil for 1 minute, or until thickened.
- Just before serving, stir in the scallions, dill, and Pernod