Maryland Crab & Corn Soup

Here’s my annual farewell-to-summer recipe. The end of the fresh corn and the last few beautiful tomatoes join with a pile of juicy crab to make this gorgeous bowl of soupy goodness. If you really want to boost the Maryland-ness of the soup, you can add more Old Bay. Sad as the end of summer is, the bright side is, of course, the arrival of autumn: apples, slow-braised hunks of meat, crazy squash shapes, and hot, crusty loaves of kitchen-baked bread.

Maryland Crab & Corn Soup
makes about a gallon and half (freezes nicely)

1/4 cup butter
1/4 pound shallots, minced
1 red bell pepper, diced
1 quart beef stock
3 pounds ripe tomatoes, diced
6 ears’ worth of kernels from fresh corn
1 pound crab meat
1 baking potato, washed & diced
2 teaspoons Old Bay seasoning
1 teaspoon freshly ground black pepper
1/2 teaspoon celery salt
1/4 teaspoon cayenne
2 cups skim milk
1 tablespoon Herbsaint

In large stockpot, sauté shallots & pepper in butter until softened. Add remaining ingredients and heat gradually to a slow simmer (don’t boil). Simmer until potatoes are done, taste for salt, and serve.

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