#EatSWLA: Indulgent Crab-Corn Soup with Tasso Ham
Even on warmer days, this luxurious Crab-Corn Soup with Tasso Ham captivates with its decadent flavors of fresh lump crabmeat and sweet corn straight from the cob—the thermometer won't matter!
Ingredients:
- 2 tablespoons butter
- ½ cup tasso ham, diced
- 1 cup celery, diced
- 1 cup onions, diced
- ½ cup fresh corn
- 1 tablespoon garlic, minced
- ¼ - ½ cup white wine
- ½ cup all-purpose flour
- 2 cups clam juice
- 2 cups chicken stock
- 1 bay leaf
- 1 tablespoon Old Bay seasoning
- 2 cups heavy cream
- ¼ teaspoon dried thyme
- Kosher salt, to taste
- Black pepper, to taste
- 1 pound lump crabmeat, shells removed
Instructions:
1. Melt butter in a cast-iron Dutch oven. Add tasso ham, celery, onions, corn, and garlic; sauté 3-4 minutes until vegetables are tender. Stir in flour over medium heat for 3-5 minutes. Add white wine and reduce by half.
2. Stir in clam juice, chicken stock, bay leaf, and Old Bay seasoning. Bring to a boil, then reduce heat and simmer 10 minutes until slightly thickened, stirring frequently to prevent sticking.
3. Add heavy cream, thyme, salt, and pepper to taste. Simmer 4-5 minutes, then gently fold in crabmeat and cook on low for 5 more minutes.
Craving crab without the prep? Get tickets to this year’s Arts & Crabs Fest for unlimited crab dishes, local beer pairings, live music, and art vendors. They’re selling fast—click here for details!
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