Skill required: Confident Beginner
1 16-ounce bag frozen petite white corn (do not thaw), divided
1 cup low-fat milk
1 8-ounce bottle clam juice
4 tablespoons sliced green onions, divided
2 teaspoons minced peeled fresh ginger, divided
4 1/2 teaspoons fresh lemon juice, divided
2 tablespoons (1/4 stick) butter
4 ounces cooked crabmeat, flaked
1. Reserve 1/4 cup corn.
2. Bring remaining corn and milk to boil in medium saucepan.
3. Cover; remove from heat. Let stand 10 minutes.
4. Puree mixture in blender.
5. Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth.
6. Return puree to saucepan; bring to simmer.
7. Mix in 1 1/2 teaspoons lemon juice.
8. Season with salt and pepper.
9. Melt butter in small skillet over medium heat.
10.Add reserved 1/4 cup corn; sauté 1 minute.
11.Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm.
12.Season with salt and pepper.
13.Divide soup among bowls; mound crab mixture in center.
Yield: 4 first-course servings
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