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Crab and sweetcorn soup

Crab and sweetcorn soup

This recipe is from the cookbook Matt Moran (Lantern) by Matt Moran.

I know what you’re thinking – ‘why has he got a recipe for a soup that’s found on every menu in every Chinese restaurant across the country?’. Well, the short answer is that this soup bears no resemblance to those. It is crucial that you use fresh corn, as frozen or tinned corn doesn’t have the same sweet flavour. The sweetness of fresh corn helps accentuate the savoury flavour of the crabmeat (which is readily available in vacuum-sealed bags from most quality fishmongers). Greek basil is a compact plant with smaller leaves that works well as a garnish, but if you can’t find it, regular basil is fine.

Matt Moran: Crab and sweetcorn soup

Serves 6
250 gm   cooked crabmeat
6   corn cobs, husked
2 litres   good-quality fish stock (see note)
1   small leek, white part only, well-washed and finely chopped
1 clove   garlic, crushed
80 gm   salted butter
1   bay leaf
200 ml   pouring cream
To serve:   Greek basil sprigs


1 About 30 minutes before serving, remove the crabmeat from the refrigerator and leave to come to room temperature.
2 Place a corn cob upright on a chopping board, then, using a small sharp knife, cut downwards along the cob to remove the kernels. Repeat with the remaining cobs.
3 Place the fish stock in a large saucepan and bring to the boil; keep hot. Place the leek, garlic and butter in another large saucepan, then cook over medium heat, stirring frequently, until translucent. Add the bay leaf and corn kernels and cook for another 3-4 minutes, then lightly season with salt and pepper. Add the boiling stock to the corn mixture and simmer for 20 minutes or until the corn is tender. Add the cream, then remove from heat. Process the corn mixture to a smooth purée in a blender or food processor, then pass through a fine sieve placed over a large saucepan and season to taste. Gently reheat the soup over medium heat until warmed through.
4 To serve, place a pile of crabmeat in the centre of 6 warmed bowls, then ladle over the sweetcorn soup. Top with a Greek basil sprig.

Note Good-quality fish stock is available from fishmongers. Matt Moran prefers to use homemade crab stock; you can find the recipe for crab stock in his cookbook.

RECIPE Matt Moran PHOTOGRAPHY Geoff Lung STYLING Yael Grinham

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