Author Notes: As a Maryland native, I will make any excuse to eat crabs. Served hot or cold, this soup can be enjoyed any time of year, whether you're in Maryland or not. —MyFareFoodie
cup diced onion
Clove garlic, minced
splashes White wine
cups Chicken stock
teaspoon Crushed red pepper flakes
Fresh crab meat for garnish (lump, backfin, claw, etc)
- Preheat broiler. Lightly coat whole peppers in olive oil and place on a baking sheet. Allow the skin to blister and blacken on each side under the broiler, rotating the peppers and roasting for approximately 10 minutes per side.
- Place peppers in a bowl, cover with plastic wrap, and let sit for 20 minutes. After peppers have cooled, peel and discard the skin, stems, and seeds. Roughly chop into pieces.
- In a pot, sauté diced onion in olive oil over medium heat until translucent. Add garlic and deglaze with a splash of white wine. Add chicken stock, peppers, thyme, and crushed red pepper and simmer for 30 minutes.
- While simmering, heat olive oil in a large pan over medium high heat. Roll around a cleaned ear of corn until charred. The same can be done with frozen corn. Whole ears of corn can also be grilled, if desired.
- Using a slotted spoon, transfer the pepper mixture to a food processor or blender and blend until smooth. Add more stock if necessary to thin out the soup. Pour into a bowl, top with charred corn and cleaned crab meat. Serve hot or cold and enjoy!
- This recipe was entered in the contest for Your Best Corn off the Cob