Sweet or simple, soup sustains

From hearty chowders to chilled bowls of puréed fruit, there is a soup for every season.

from the April 4, 2007 edition

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Crab and Corn Chowder

4 tablespoons butter

1 cup onions, finely chopped
1 cup celery, finely chopped
1 8-ounce bottle clam juice
1 14-ounce can cream-style corn
1 cup water
1 cup heavy cream
2 cups frozen corn kernels (thawed), or
4 cups fresh
Freshly ground pepper
2 cups crabmeat, preferably fresh or pasteurized
Tabasco or your favorite hot sauce, to taste
Paprika (optional)
Chopped coriander (cilantro) or parsley for garnish
In a large, heavy saucepan, melt butter over medium heat. Add onions and celery; sauté until soft, about five to seven minutes.

Add clam juice, cream-style corn, water, cream, corn kernels, and pepper to taste. Cook five minutes, stirring occasionally.

Add crab meat. When heated through, add a dash or two of Tabasco or hot sauce. Add a small amount of water to thin slightly if you prefer.

Sprinkle with a little paprika.

Serve in warm bowls. Top with coriander or parsley.

Serves 4.

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