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    Home » Recipes » Christmas Appetizers

    Chilled Corn Soup + Crab & Gin Pickled Tomatoes

    December 4, 2017 By Sara McCleary Updated November 29, 2020 - This post may contain affiliate links

    Jump to Recipe

    Chilled Corn Soup with Crab and Gin Pickled Tomatoes make the perfect canapé for entertaining. Sweet creamy corn soup topped with blue swimmer crab and gin pickled tomatoes.

    I do love chilled soup shots for entertaining in the warmer months. A couple of delicious mouthfuls of chilled soup topped with an interesting ingredient, which usually has a twist. Soup shots are a lovely addition to a selection of canapés.

    The corn soup is rich and creamy with the natural sweetness and taste of the corn. As corn is naturally sweet it is very important that you season your soup with some salt. When I say season to taste in this recipe, I mean it. Season, taste and season a little more if you feel it's needed.

    Chilled Corn Soup + Crab & Gin Pickled Tomatoes
    Chilled Corn Soup + Crab & Gin Pickled Tomatoes

    The creamy sweetness of the corn soup makes the perfect platform for the crab and gin pickled tomatoes. The gin pickled tomatoes are my surprise twist in this recipe. A little boozy on their own, but they marry so well with the other flavours.

    That brings me to Tabasco served on the side. This isn’t a suggestion. This recipe needs the injection of heat and spice that the Tabasco adds.

    Chilled Corn Soup + Crab & Gin Pickled Tomatoes
    Chilled Corn Soup + Crab & Gin Pickled Tomatoes

    I don’t add the Tabasco into the crab and gin picked tomatoes, as some people can’t handle too much heat. I like to be a little heavy handed with Tabasco, whereas another may like one drop. No matter if you want a good splash or just a dash, you need to add it. The addition changes the whole dynamic of these shots. The Tabasco gives the pickled gin tomatoes a bloody Mary quality.

    Plus having the tabasco on the side lets your guests get hands on with their soup shot.

    If a corn based chilled soup shot doesn’t appeal you could always serve my Chilled Cucumber Soup Shots with Spicy Crab.

    No matter your choice, both of these soups add a refreshing addition to your entertaining. Albeit one more boozier than the other.

    Sara xxx

    Other Seafood Hors d'oeuvres

    Chilled cucumber soup shots with spicy crab - perfect summer entertaining
    Seared Scallops with Sake Butter Sauce - a Japanese twist on a classic
    Seared scallops, blood limes & hazelnut brown butter - another tasty seared scallop recipe
    Fried prawn dumplings, water chestnuts & Ginger - one for the dumpling addicts out there
    Smoked trout on potato rosti - a mouthful of amazing
    Prawn toast with corn & black sesame - twisted prawn toast at its best
    Spiced prawn pappadams - mini pappadams filled with spicy prawn

    Chilled Corn Soup + Crab & Gin Pickled Tomatoes

    Chilled Corn Soup + Crab & Gin Pickled Tomatoes

    Recipe Author: Sara McCleary
    Chilled Corn Soup with Crab and Gin Pickled Tomatoes make the perfect canape for entertaining.  Sweet creamy corn soup topped with blue swimmer crab and gin pickled tomatoes.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Canapés &amp
    Cuisine Belly Rumbles Original
    Servings 12 servings
    Calories 112 kcal

    Ingredients

    • 15 grams butter
    • 20 ml (1 tablespoon) olive oil
    • ½ brown onion finely diced
    • 3 corn cobs, corn kernels removed
    • 2 garlic cloves finely chopped
    • 500 ml chicken stock (2 cups)
    • 125 ml cream (½ cup)
    • 80 grams baby roma tomatoes finely chopped
    • 50 ml gin
    • 140 grams blue swimmer crab meat
    • 12 teaspoons (3 tablespoons) coriander, chopped
    • pinch of salt to season
    • extra coriander to garnish
    • Tabasco Sauce

    Instructions
     

    • In a medium size pot melt butter with oil over a low heat.
    • Add onion and garlic and saute for a few minutes until translucent, be careful not to brown.
    • Add corn and continue cooking for a few more minutes.
    • Add stock and bring to a low simmer.  Simmer for 15 minutes or until corn is tender.
    • Remove from heat and leave to cool slightly.
    • Using a stick blender, blend the corn mixture until smooth.  Once blended strain through a fine sieve into another pot.  Make sure to press down well on "all the bits" to extract as much flavour as possible then discard "the bits".
    • Add cream and stir well over a low heat.  Taste and season with salt to taste.
    • Remove from heat and place in a container in the fridge to chill for a few hours.
    • While soup is chilling place tomatoes and gin in a small glass bowl.  Leave to marinate for at least an hour.
    • When close to serving, in a small bowl, mix tomatoes, 1 tablespoon of gin marinade, crab and coriander.  Keep in fridge until serving.
    • When ready to serve pour corn soup into shot glass and top with crab and pickled gin tomato mixture.  Serve Tabasco on the side for guests to add a much heat as they wish.

    Nutrition

    Calories: 112kcalCarbohydrates: 6gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 23mgSodium: 174mgPotassium: 158mgSugar: 2gVitamin A: 290IUVitamin C: 3.9mgCalcium: 15mgIron: 0.3mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
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    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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