BVC Eats: Crab and corn soup

*tump: [white trash] n 1: open a bunch of cans and boxes and tump ‘em together 2: quick and dirty, quantities and proportions flexible 3: don’t tell your doctor you’re eating this

*tump: [white trash] n 1: open a bunch of cans and boxes and tump ‘em together 2: quick and dirty, quantities and proportions flexible 3: don’t tell your doctor you’re eating this

I got this recipe from Greg Ketter, owner of Dreamhaven Books in Minneapolis. I forget the occasion—I’m pretty sure we were at his place, back at the dawnatime when he had an apartment in the city.

This I remember: he had a lot of people to feed and no time to cook. (Does this sound like you?)

This is a “tump” recipe, meaning, you assemble the ingredients and tump ’em in the pot, boom.

This soup is also definitely quick and dirty, and not for when you’re on a diet. High fat, high-carb, and soooo yummy. Be careful of serving this to those with crab allergies!

Quick ‘n’ Dirty Crab and Corn Soup

1/4 lb. crabmeat or fake crabmeat

(shredded) per person
1/2 can cream corn per person
1/2 can corn niblets per person
4 oz. (1/2 pint) heavy cream or half-and-half per person
1 cup milk per person
1 Tablespoon or more butter per person
Cayenne pepper, salt, black pepper, and sugar to taste

Directions:

Tump everything in a big soup pot. Heat. Eat.

canned creamed cornimitation-crab-625x450stick-of-butter-salted

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BVC Eats: Crab and corn soup — 1 Comment

  1. Been making this for years and never thought to put niblet corn in–thank you! (Also works well with chicken broth instead of milk, and shrimp instead of crab, whatever you happen to have at the time–since I’m not much of a milk drinker, I don’t always have it around.)