Corn and "Crab" Soup


By Eileen Goltz,

This creamy soup is fast, easy and very tasty. Summer fresh corn really stars in this delectable recipe, and the addition of "crabmeat" makes it a little more special. It will get high marks from both busy cooks and lovers of flavorful homemade food. Modified from


1 large sweet onion, chopped
4 tablespoons flour
2 quarts vegetable or parve chicken stock (like Imagine Organic No-Chicken Broth)
1/2 cup white wine
1 lb. red potatoes, scrubbed and cut into approx. ½-inch cubes
3 cups corn kernels (fresh or frozen)
1 lb. Imitation kosher crab, cut into bite sized pieces
1 to 1 1/2 cups half and half (warmed to a simmer)
Kosher salt and ground white pepper, to taste


In a stock pot sauté the chopped onion and cook over a medium heat until the onions are soft. Add the flour and stir until the flour is combined with the onion and it starts to get golden. Don't let it brown. Slowly whisk in the stock, making sure there are no lumps. Bring the mixture to a boil then add the wine and potatoes and reduce to a simmer. Cook for 15 to 20 minutes until the potatoes are soft.  Add the corn and mock crab, mix to combine and then stir in the warm half and half. Season to taste with salt and white pepper, and serve right away.  Serves 6 as an appetizer, or 4 as a main course.


Yield: about 7–8 servings

Recipes: Soups, Fish, Corn, Dairy, Kosher

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