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
Ingredients
-
Olive oil
-
3
Red peppers
-
1/4 cup
diced onion
-
1
Clove garlic, minced
-
Splash
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)
Directions
-
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!
See what other Food52ers are saying.