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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
- Olive oil
- 3 Red peppers
- 1/4 cup diced onion
- 1 Clove garlic, minced
- splashes White wine
- 2 cups Chicken stock
- 1/2 teaspoon Thyme
- 1/4 teaspoon Crushed red pepper flakes
- 1 Ear corn
- 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