Chef Knife Set - Essential for chopping vegetables and preparing ingredients efficiently.
Casserole Dish (5-Quart) - Ideal for simmering the soup mixture and serving.
Soup Ladle - Perfect for portioning the soup into bowls without spillage.
Potato Masher - Useful for mashing cooked corn, if included in a variant of the recipe.
Kitchen Scissors - Helpful for cutting open packaging or trimming tortilla strips.
Mixing Bowls (Set) - Necessary for mixing ingredients and preparation stages.
Cooking Pot (6-Quart) - Great for boiling the soup base with corn, crab meat, Cutting Board - Essential kitchen tool for safely chopping vegetables and tortilla strips.
Strainer or Colander - Useful for draining liquid from cooked ingredients like corn (if used).
Oven-Safe Baking Dish - Ideal for baking the crispy tortilla strips in an oven.
Measuring Cups and Spoons Set - Crucial for accurate measurements of ingredients, especially if following a recipe closely.
3 1/2 cups fresh corn kernels (cut from about 6 medium ears of corn), divided, corn cobs reserved
4 cups low-salt chicken broth
1 cup (or more) water
1 small bunch fresh cilantro, stems cut off and reserved, leaves chopped
1/2 teaspoon salt
2 tablespoons (1/4 stick) unsalted butter or olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
1 1/2 teaspoons minced seeded jalapeño chile
1/4 teaspoon ancho chile powder or regular chili powder
1 teaspoon finely grated lime peel
12 ounces lump crabmeat, picked over
1 teaspoon (or more) fresh lime juice
Crispy Tortilla Strips
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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