The Soup Diva

• 1 lb lump crab meat
• 4 cups chicken or vegetable stock
• About 24 oz frozen riced cauliflower
• 1 sweet onion, diced (about 1/2 cup frozen)
• 2 stalks celery, diced (save leaves for garnish)
• 4 cloves garlic, crushed
• 1 4 oz can diced green chilies
• 1 cup frozen corn kernels
• 1 tbsp Old Bay seasoning
• 4 tbsp butter
• 2 tbsp tomato paste
• 2 cups milk or half-and-half
• 1/4 cup sherry or brandy (optional)
• salt and black pepper to taste

Sauté onion, celery stalks, and garlic in butter. Reduce heat to medium, stir in stock, cauliflower, and seasonings; cover and let simmer until vegetables are soft. Blend mixture with hand blender or masher to desired consistency. Add chilies, milk, crab, corn, and spirits and heat on medium low until corn is warm but not overdone. Top with diced celery leaves if desired. [Can be made on stove top or in Instant Pot.]

This recipe was inspired by the Caribbean Shrimp Chowder at our favorite Mexican restaurant (which now seems to have disappeared from the menu). I wanted to see how it would taste with crab and cauliflower instead of the shrimp and potatoes, and blended into a bisque. I’m happy to report it was muy delicioso!