More soup

We had this soup at a Super Bowl party last year.  The hosts shared their recipe and my husband has been talking about it ever since.  We made it tonight (it makes a lot) and are planning to freeze some to take when we go on our ski trip.  It was just as good as we remembered – a wonderful blend of the best of Maryland crab soup and cream of crab soup.

Cream of Maryland crab soup

  • 6 T butter
  • 3 large onions chopped onion
  • 3 T chopped garlic
  • 48 oz frozen corn
  • 2 28 oz cans chopped tomatoes
  • 2/3 cup chopped fresh basil
  • 1/3 cup chopped fresh parsley
  • 2 tsp dried oregano
  • 1 1/2 T dried thyme
  • 1 1/2 teaspoon Old Bay (or more for zing)!
  • 3/4 teaspoon crumbled bay leaves
  • 1/2 teaspoon cayenne pepper
  • 6 1/2 cups bottled clam juice (6 bottles)
  • 2 1/4 cups whipping cream
  • 2 lbs fresh crab meat

Melt 6 T butter.  Add onion and garlic – sauté 8 minutes.  Add 32 oz corn and sauté 5 minutes more.  Add tomatoes and all spices listed above.  Stir 2 minutes.  Purée remaining  corn and 3 cups clam juice in blender and add to pot.  Add remaining clam juice and cream.  Simmer 20 minutes until corn is tender.  Last, add crab meat.  Delicious!

Cream of Maryland crab soup

Cream of Maryland crab soup