This soup celebrates fall in BC with light, yet warming flavours.
Recipe and photo from The British Columbia Cookbook, by Eric Pateman, Jennifer Ogle, James Darcy and Jean Paré. © 2012 by Company’s Coming. Used by permission.
In a large saucepan, heat chicken stock to a low simmer. Add corn cobs, cover and simmer for 10 to 15 minutes.
Meanwhile, in a second large saucepan, heat olive oil over medium. Add onion, fennel seeds and chili. Sauté until softened, about 5 minutes.
Strain chicken stock and add to vegetable mixture; discard cobs. Dissolve cornstarch in coconut milk and add to broth, along with lime zest. Bring to a simmer and cook for 5 minutes. Add corn kernels, crab and fennel, and cook until warmed through, about 3 to 5 minutes. Add lime juice. Taste and adjust seasoning. Stir in cilantro and basil just before serving.