Ingredients Jump to Instructions ↓

  1. 1 16-ounce bag frozen petite white corn (do not thaw), divided

  2. 1 cup low-fat (1%) milk

  3. 1 8-ounce bottle clam juice

  4. 4 tablespoons sliced green onions, divided

  5. 2 teaspoons minced peeled fresh ginger, divided

  6. 4 1/2 teaspoons fresh lemon juice, divided

  7. 2 tablespoons (1/4 stick) butter

  8. 4 ounces cooked crabmeat, flaked

Instructions Jump to Ingredients ↑

  1. Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.

  2. Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; sauté 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center.


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