Corn and Crab Soup with Crispy Tortilla Strips

Ingredients for Corn and Crab Soup with Crispy Tortilla Strips

• 850ml fresh corn kernels (cut from about 6 medium ears of corn), divided, corn cobs reserved

• 950ml low-salt chicken broth

• 1 cup (or more) water

• 1 small bunch fresh coriander, stems cut off and reserved, leaves chopped

• 1/2 teskedar salt

• 2 tablespoons (1/4 stick) unsalted butter or olive oil

• 350ml chopped onion

• 2 vitlöksklyftor, hackade

• 1 1/2 teaspoons minced seeded jalapeño chilli

• 1/4 teaspoons ancho chilli powder or regular chilli powder

• 1 teaspoon finely grated lime peel

• 350g lump crabmeat, picked over

• 1 teaspoon (or more) fresh lime juice

• Crispy Tortilla Strips

Break corn cobs in half and place in large pot. Add chicken broth, 1 cup water, coriander stems, and 1/2 teaspoons salt to pot. Bring to boil. Reduce heat and simmer 25 minutes. Strain liquid into 4-cup measuring cup; discard solids in strainer. Add enough additional water to corn broth to measure 950ml .

Melt butter in heavy large saucepan over medium-low heat. Add onion; saut until tender and translucent, about 8 minutes. Add garlic, jalapeño, ancho chilli powder, and lime peel; stir 1 minute. Remove from heat.

Reserve 80ml crabmeat for garnish. Combine 475ml corn kernels and 240ml corn broth in blender; puree until almost smooth. Add to saucepan with onion mixture. Add remaining 725ml corn broth and 350ml corn kernels; bring to simmer. Add remaining crabmeat, 1 teaspoon lime juice, and 1/3 cup chopped coriander leaves. Season to taste with salt, pepper, and more lime juice, if desired.

Ladle soup into bowls. Top each serving with some of reserved crabmeat. Sprinkle each with remaining chopped coriander leaves and Crispy Tortilla Strips and serve.

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