Chilled Corn And Crayfish Soup With Creme Fraiche And Chives Recipes

CHILLED CORN-AND CRAYFISH SOUP WITH CREME FRAICHE AND CHIVES

Steps:

• Heat butter and olive oil in a medium saucepan over medium heat until butter is melted, about 1 minute. Add onions and carrots and cook, stirring occasionally, until lightly caramelized and softened, about 5 minutes. Add corn and continue to cook until corn is lightly caramelized, 7 to 8 minutes. Add shallots and garlic and cook until fragrant, about 1 minute.
• Add corn stock, salt, cayenne, and crab boil to saucepan. Bring to a boil and immediately reduce heat to a simmer. Cook soup until corn is very tender, 25 to 30 minutes. Remove from heat and let cool slightly.
• Working in batches, transfer soup to the jar of a blender and puree until smooth. Strain soup through a fine mesh sieve into a clean saucepan. Add cream and crawfish tails and return to a boil. Remove from heat and let cool completely.
• Transfer soup to refrigerator until chilled. To serve, ladle soup into chilled bowls; garnish each with 1 tablespoon creme fraiche and 2 teaspoons chives.

CRAWFISH AND CORN SOUP

Steps:

• Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.
• Add onions, and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for 20 more minutes.

CHILLED CORN SOUP

Steps:

• Cut the corn: Hold an ear of corn upright with one end on the cutting board and the other in your non-cutting hand. Use a sharp knife to shave off the kernels in rows from the cob. Rotate the corn and cut close enough to the core so that the kernels remain relatively whole, but not so closely that you end up taking fibrous pieces of the cob with you. Repeat with all of the corn. Gather the kernels in a bowl and reserve the cobs.
• Start the soup: Combine half the olive oil and all the scallions with a generous pinch salt and 1/4 cup water in a large saute pan and cook over medium-low heat until they are translucent and tender, 3 to 5 minutes. Remove from the pan and set aside.
• Cook the corn: Heat the remaining 2 tablespoons olive oil in the same saute pan and add all the corn kernels. Season with salt, then stir in the brown sugar and a generous pinch black pepper. Cook over medium heat until the corn becomes tender, 8 to 10 minutes.
• Finish: Bring the half-and-half and 1 cup water to a gentle simmer in a medium pot over medium heat and add the cobs. Simmer the cobs gently on low heat until they impart their corn flavor to the half-and-half, 12 to 15 minutes. Discard the cobs. Add the Worcestershire and hot sauce and stir to combine. Add the cooked corn and scallions to the pot and simmer on low heat for 3 to 5 minutes. Taste for seasoning.
• Puree half of the liquid and corn in the blender until smooth and pour back into the rest of the soup. Refrigerate until fully cold, at least 4 hours and up to 24 hours.
• Serve: Whisk to blend so some of the remaining corn lands in each bowl as you serve the soup. Taste for seasoning. Ladle into the bowls.

CHILLED CORN CAULIFLOWER SOUP

Steps:

• Heat oil in a large saucepan over medium heat; add cauliflower, onions, and 1/4 teaspoon salt. Reduce heat to medium-low; cover. Cook until onions are softened, stirring occasionally, about 8 minutes. Add corn and garlic; cover. Cook 4 minutes; add Swanson® Chicken Broth and remaining 1/2 teaspoon salt. Increase heat to medium-high; bring to a boil. Remove from heat.
• Place half of corn mixture in a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Blend until smooth. Repeat procedure with remaining corn mixture. Chill at least 4 hours.
• Serve chilled soup with your choice of garnishes.

CHILLED CORN SOUP WITH CRAB AND CHILE OIL

Steps:

• Cook corn in a large pot of boiling salted water until just tender, 4 to 5 minutes. Drain and transfer to a bowl of ice and cold water to chill ears quickly. When cold, cut off kernels and scrape cobs over a bowl to extract juice, then purée in batches in a blender with milk, salt, and pepper. Force purée through a very fine sieve into a bowl (discard solids) and stir in chives.
• Cut crab shell with kitchen shears and extract meat, then cut into 1/4-inch pieces.
• Serve soup drizzled with chile oil and sprinkled with crabmeat.

CRAWFISH (SHRIMP) AND CORN SOUP

Steps:

• In a large pan, over medium heat, sauté onions and mushrooms in butter and a little garlic powder until tender.
• Soften cream cheese in microwave, and add to onions and mushrooms.
• Lower heat to medium-low and add soups and corn, stir well.
• Add crawfish or shrimp and half-and-half.
• Season to taste with Tabasco sauce and Tony's Creole seasoning.
• Cook for about 20 to 25 minutes.

CHILLED CORN AND SHRIMP SOUP

Steps:

• In a large skillet, saute onion in oil until tender. Add the shrimp, garlic and curry; saute until shrimp turn pink, 4-6 minutes longer. Remove from the heat and set aside., In a blender, combine the buttermilk, 2 cups corn, sour cream, pepper sauce, salt and pepper. Cover and process until smooth; transfer to a large bowl. Add remaining corn and shrimp mixture. Cover and refrigerate for at least 3 hours. Garnish servings with chives.

VELVETY CHILLED CORN SOUP

Steps:

• Using cleaver or heavy large knife, cut each ear of corn crosswise in half. Place corn in heavy large pot. Add 5 cups broth, shallots, and onion; bring to boil. Reduce heat, cover, and simmer until corn is very tender, about 25 minutes. Using tongs, transfer corn to large bowl to cool; reserve broth.
• Cut corn kernels off cobs. Return 4 cups corn kernels to broth (reserve any remaining corn for another use). Working in batches, puree soup in blender until very smooth. Strain soup through fine sieve set over large bowl, pressing on solids with back of spoon; discard solids. Mix in enough additional chicken broth to thin soup to consistency of heavy cream. Season to taste with salt and pepper. Cover and refrigerate soup until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Ladle soup into 6 bowls. Top each with dollop of crème fraîche. Sprinkle with cucumber and chives and serve.