1 (16 oz) package Hy-Vee Select white shoepeg corn, divided
1 c. Hy-Vee skim milk
1 (8 oz) bottle clam juice
4 tbsp sliced green onions, divided
2 tbsp Hy-Vee lemon juice, divided
Hy-Vee salt and Hy-Vee pepper, to taste
1 tbsp Hy-Vee butter
6 oz lump crab meat
All you do:
Reserve 1/4 cup corn. In a medium saucepan, combine remaining corn and milk. Bring to a boil; cover and remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onions and 1 tablespoon lemon juice; puree again until almost smooth. Return puree to saucepan; bring to simmer. Season with salt and pepper.
In a small skillet, melt butter over medium-high heat. Add reserved 1/4 cup corn; sauté 1 minute. Add crab, remaining 1 tablespoon green onions and 1 tablespoon lemon juice; stir and heat until just warm. Season with salt and pepper. Divide soup among bowls; top each with one-fourth the crab mixture.