The arrival of fresh corn signals the waning days of summer, but oh, what a high note on which to end the season! This light, creamy soup makes the best of the crunchy kernels, with chunks of delectable crab and spicy Old Bay Seasoning. Shreds of fresh basil for garnish provide the ultimate fresh, summery note.Print
- 57 g or 2 oz unsalted butter
- 150 g or 6 oz yellow onion, chopped (1 medium)
- 1 litre or 4 c chicken stock (preferably homemade)
- 473 ml or 16 oz clam juice
- 3 cloves garlic, minced
- 1 tsp Old Bay Seasoning
- Fine sea salt and freshly ground black pepper
- 425 g or 3 c fresh corn kernels (from 4 ears)
- 30 g or ¼ c all-purpose flour
- 125 ml or ½ cup of milk
- 125 ml or ½ cup heavy cream
- 454 g or 1 lb fresh lump crabmeat
- 1 small bunch of fresh basil, leaves cut into chiffonade
- In a large pot over medium heat, melt the butter and sauté the onions until soft and translucent (3 minutes). Add the chicken stock and clam juice and bring to a brisk simmer. Add the corn, garlic, Old Bay Seasoning, salt and pepper and cook until the corn is tender (5 minutes).
- Remove 2 c of soup and purée. In a medium pot over medium heat, bring the purée to a gentle simmer.
- In a small bowl, mix the flour and milk. Slowly add to the purée, whisking to thicken.
- Add the thickened puree to the large pot of soup and stir to combine. Reduce the heat to low and add the cream and crabmeat. Heat until warmed through (5 minutes).
- Serve, garnished with fresh basil.
Adapted from All Recipes
- Serving Size: Serves 10-12.