This corn crab soup fulfills all requirements for a light, yet filling (16 grams of protein!) Summer dinner. It uses three large ears of cooked corn, so it’s a great use of leftovers the next day. You can toss it up without heating up the kitchen. And if you don’t have canned crab meat in your pantry, you can substitute shrimp or even a mild white fish to skip a trip to the market.
The fun part of this recipe is that the corn on the cob simmer in the broth. In this way we can extract the corn flavors from the corn on the cob and use as much of this precious product as possible as a side effect. It’s a trick I learned from corn broth recipes that magically turn corn on the cob scraps into delicious broth. Thanks to the sweet corn goodness and hearty crab flavors, you don’t need much more to flavor this soup. A couple of salt and pepper shakes and a splash of fresh lemon juice are enough to bring the best summer flavors to your table.
