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Chilled Corn Soup with Crab and Scallions

American/New American
Chef Jeff Raider, The Garrison Restaurant, Garrison, NY
Number of Servings
Serves 4
1 teaspoon extra virgin olive oil
½ small Vidalia onion, peeled and roughly chopped
1 clove fresh garlic, peeled and roughly chopped
2-¼ cups light chicken stock
1-¼ cup fresh corn kernels (about 2 medium-sized ears)
Salt and freshly ground black pepper, to taste 4 pieces jumbo lump crabmeat
1 scallion, thinly sliced
Heat olive oil in a medium-sized, nonreactive soup pot over medium heat. Add onion and garlic, and sweat until soft, about 3-5 minutes. Do not allow them to color.

Add stock and bring to a boil, then simmer for 3 minutes. Add corn, bring to boil again, then simmer 4-6 minutes, or until corn is tender. Purée soup in high-speed blender until smooth. Season with salt and pepper to taste. Chill soup in a nonreactive container. When ready to serve, garnish soup with crab and scallions.
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