Corn and Crab Soup with Crispy Tortilla Strips

Name: Corn and Crab Soup with Crispy Tortilla Strips
Yield: 6 Servings
Ingredients: 3 1/2 cups fresh corn kernels (cut from about 6 medium ears of corn), divided, corn cobs reserved; 4 cups low-salt chicken broth; 1 cup (or more) water; 1 small bunch fresh cilantro, stems cut off and reserved, leaves chopped; 1/2 teaspoon salt; 2 tablespoons (1/4 stick) unsalted butter or olive oil; 1 1/2 cups chopped onion; 2 garlic cloves, minced; 1 1/2 teaspoons minced seeded jalapeño chile; 1/4 teaspoon ancho chile powder or regular chili powder; 1 teaspoon finely grated lime peel; 12 ounces lump crabmeat, picked over; 1 teaspoon (or more) fresh lime juice; Crispy Tortilla Strips (click for recipe)

By Molly StevensPhotography by Maren Caruso

July 31, 2006

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Recipe notes