The Starving Chef Recipe: Crab & Corn Gazpacho

By Felicia Vargo, The Starving Chef

Sweet, sweet summertime is just around the corner. With the heat comes some chill—from this refreshing twist on a chilled chowder.

Crab & Corn Gazpacho

Prep time: 40 minutes
Cook time: 30 minutes
Chill time: 2+ hours
Makes: 6 servings

Ingredients

2-3 C cooked and chilled lump crab meat
2-3 C sweet corn + more for topping
¼ C shallot, finely diced
2 jalapeno, one diced + one sliced for topping
1 T garlic chili paste + more for topping
10 yellow cherry tomatoes
¼ C sweet yellow bell pepper, chopped
1 ½ C chicken broth
1 T lime juice
2 T olive oil
3 T white vinegar
½ T garlic, minced
1 t white pepper
1 C heavy cream
1 T honey
1 T lemon juice
Plain Greek yogurt, for topping
Avocado, sliced for topping
Green onion, chopped for topping

Here’s How

1. In a large bowl combine the chicken broth, sweet corn, shallot, garlic, diced jalapeno, chili paste, tomatoes, peppers, lime juice, white pepper, vinegar and olive oil. Stir well and marinate together for 30 minutes or overnight.
2. Transfer the contents of the bowl to a blender or food processor and blend until all of the pieces are a consistent size and the mixture is starting to look smoothie-like.
3. Add the cream and pulse until smooth. Transfer the contents of the blender to a large pot over medium high heat. Simmer for 15-30 minutes, until the mixture has thickened. Stir in the honey and lemon juice along with half of the crab meat. Stir well to combine then remove from heat. Leave uncovered and cool to room temperature.
4. Chill the soup for at least two hours or until sufficiently chilled all the way through. Serve garnished with fresh sweet corn, crab meat, jalapeno slices, avocado, yogurt and green onions. Enjoy!

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