I first experienced this luscious soup at Corbett's Fish House in Portland, Oregon and have tried over and over again for years to replicate it - the creamy rich broth, large pieces of crab and that certain kick of spice that made it seriously addictive. Finally, I now have the perfect duplicate of their crab pepper cheese soup. —Sarah Gilbert
small yellow onion, diced
red bell pepper, diced
half and half
shredded pepper jack cheese
crab meat (canned or fresh, if using canned, drain)
Salt and Pepper to taste
In This Recipe
In a large dutch oven or pot melt butter on medium heat. Add diced onion and bell pepper, saute for 5-7 minutes or until onions are translucent. Add flour, and cook additional 5 minutes or until a thick rue has formed.
Add tomato paste, creole, cayenne, parsley, salt and pepper. Stir.
With a large whisk slowly add half and half and cream, whisking to combine. Bring to a low boil, continuing to whisk, scraping the bottom of the pot to prevent burning. Whisk in cheese until melted and consistency is smooth.
If a thicker soup is desired make a slurry of even parts cornstarch and water, stir until a paste is formed. Whisk slurry into soup.
Add crab and lower heat to simmer. Cook additional 10 minutes or until crab is heated through. Serve immediately with an abundance of oyster crackers.