Ingredients
Units
Scale
- 6 ears of corn
- 6 cups water
- 2 tbsp Chicken Bovril
- 1/4 cup olive oil
- 1 cup diced onion
- 1 shallot, minced
- 1 cup celery, diced
- 1/2 cup diced red pepper
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp Hot Under The Kilt Acadian Cajun seasoning
- 2 tbsp chopped fresh basil
- 1 tsp Salt
- 1/2 tsp pepper
- 1 lb baby potatoes cut into 1/4’s
- 1/2 cup sour cream
- 8 oz snow crab meat
- 1/2 cup chopped grape tomatoes
- 1 tbsp butter
Instructions
- Strip the corn from the cobs and set aside. Place the cobs in a pot and cover with the water, at the Bovril and bring to a boil and simmer for a half hour.
- Heat the olive oil in a soup pot and add the onion, shallot, celery, red pepper and garlic and corn kernel’s, thyme, oregano, Hot Under The Kilt, basil, salt and pepper, sauté until soft.
- Add the corn broth and potatoes, bring to a boil and reduce to a simmer, cook for 20 minutes.
- Stir in the sour cream and gently add in the crab meat and tomatoes, heat through.
- Finish with the butter.
- Category: Entree, Seafood, Soup, Recipes