Chilled Corn Soup with Crab and Scallions

This soup was featured in the July 2006 issue of the Wine Enthusiast as Recipe of the Month. It is one of a trio of chilled summertime soups that Chef Jeff Raider presented in martini glasses at Valley at the Garrison Restaurant in Garrison, New York. Recipes for the remaining two soups of the trio follow.


Australian Chardonnay, with its creamy texture and balanced flavors of oak and stone fruit, holds its own against the creamy crab and corn elements of this dish; recommended producers include Vasse Felix, Henschke and Grosset.

  • 1 teaspoon extra virgin olive oil
  • ½ small Vidalia onion, peeled and roughly chopped
  • 1 garlic clove, roughly chopped
  • 2¼ cups light chicken stock
  • 1¼ cups fresh corn kernels (about 2 medium ears)
  • Salt and freshly ground black pepper
  • 4 pieces jumbo lump crab meat
  • 1 scallion, thinly sliced

Heat the olive oil in a medium nonreactive soup pot over medium heat. Add the onion and garlic, and sweat until soft, 3 to 5 minutes. Do not allow to color.

Add the stock, bring to a boil, and simmer for 3 minutes. Add the corn, bring to boil, and simmer 4 to 6 minutes, or until the corn is tender.

Transfer the soup carefully to a high-speed blender and puree until smooth. Season with salt and pepper. Pour the soup into a nonreactive container and chill until cold.

When ready to serve, ladle the soup into stemmed glasses or small soup cups and garnish each serving with crab and chopped scallion.

Published on December 17, 2009