2 Tablespoons unsalted butter 1 onion, chopped 1 shallot, chopped 6 cups cream 8 cups corn, cut from cob or frozen Cooked crab meat from 1 dungeness crab Salt to taste 1/8 teaspoon Cayenne pepper 1 red bell pepper, roasted, seeded and pureed
Melt butter in a large saucepan over medium-low heat. Add onion and shallot and saute until the onion is translucent. Add cream and 6 cups of corn. Bring to a boil, reduce heat to a simmer and cook for 10 minutes. Pour the soup into a food processor in small batches and puree each batch. Strain pureed soup back into saucepan and return to medium-low heat. Add remaining corn and simmer for 5 minutes. Add crab meat and cook just until crab is warmed, season with salt and cayenne pepper. Serve into individual bowls and season with a swirl of pureed roasted red pepper.
We made this recipe by catching, cooking and cleaning fresh dungeness crab and cutting fresh corn kernels from the cob. You can skip those steps by using fresh crab 'ready to eat' from your market and by using frozen corn. We listed this recipe as "Easy" assuming one could opt for the short cuts.