YIELD 2 quarts, 8 servings
|2||fresh ears of corn|
|6 cups||chicken stock|
|3 tablespoons||olive oil|
|1 cup||small dice onion|
|1/2 cup||small dice celery|
|1/2 cup||red bell pepper, yellow bell pepper or combination of the two|
|2 tablespoons,||minced shallot|
|1/4 teaspoon||liquid crab boil|
|1 cup||evaporated skim milk, optional|
|1 pound||lump or jumbo lump crabmeat, picked over for shells and cartilage|
|3 tablespoons||shaved chives or chive flowers for garnish|
- Remove the kernels from the corncobs by standing the ear on the pointed end, grabbing the stem end and running a knife down the side of the cob to remove the kernels.
- Set the kernels aside.
- Heat chicken stock in saucepan. Add the corncobs and simmer for 10 minutes to extract the corn flavor from the cob.
- Set a 4-quart saucepan over medium heat and add the olive oil. When hot add the onion, celery, bell pepper and shallot and cook, stirring occasionally until the vegetables have begun to caramelize and soften, about 5 minutes. Add the corn to the pan and continue to cook until the corn is lightly caramelized, about 8 minutes.
- Remove the corncob and pour the hot chicken stock into the pan then add the salt, and crab boil, bring to a boil and reduce to a simmer. Cook the soup until the corn is tender, about 20 minutes.
- Add the evaporated skim milk, if using, and the crabmeat to the saucepan and bring to a boil. Remove from the heat. To serve, ladle 8-ounces of the soup into a warm bowl and garnish with 2 teaspoons of the chives or chive flowers.
This recipe appears in: Soups