Chilled Corn Soup With Crab And Chile Oil Recipes

CHILLED CORN AND CRAB SOUP

Steps:

• In a small stock pot, heat the olive oil over medium high heat. Add the shallot and garlic and cook for 30 seconds or until fragrant. Add the corn and cook for 5 minutes, stirring occasionally. Add the almondmilk, kosher salt, white pepper and chipotle pepper, stir to combine and lower the heat to medium-low and simmer for 10 minutes. Remove from heat and cool slightly, transfer half of the mixture to a blender and purée. Add the rest of the liquid and half of the remaining corn kernels, saving 1/2 cup of the kernels to add back into the soup after blending. At this point you can strain the pureé or leave it chunky. Stir in the lime juice to taste and season with more salt and pepper if desired and stir the reserved corn into the soup. Chill the soup for 2 hours.
• Garnish the soup with the crab meat, avocado, chopped cilantro, and serve.
• *This soup could also be served warm or at room temperature.

CHILLED CORN AND CRAB SOUP

Steps:

• Husk the corn and cut the kernels from the cobs to yield 5 cups. Set aside 3 cobs and discard the rest.
• In a 4-quart saucepan, melt 4 Tbs. of the butter over medium heat. Add the thinly sliced shallot and cook, stirring occasionally, until tender but not browned, about 5 minutes. Set aside 1/2 cup of the corn kernels (cover and refrigerate), and add the rest to the pan. Add the milk, 1-1/2 cups water, 2 tsp. salt, and 1/4 tsp. pepper. Bring to a gentle simmer.
• Holding a cob over the pot, scrape it with the dull side of a knife to release some of the corn milk. Add the cob to the pot, breaking it in half to fit, if necessary. Repeat with the remaining cobs. Simmer, stirring occasionally, until the corn kernels are just tender, 8 to 12 minutes.
• Discard the corn cobs, and purée the soup in batches using a blender or food processor. Pass through a fine-mesh strainer, pressing hard on the solids with a ladle to extract as much liquid as possible. Refrigerate the soup until cold. When ready to serve, remove the soup from the refrigerator to take off some of the chill. (You want it cool, but the flavors will be muted if it's too cold.)
• Heat the remaining 1 tsp. butter in a small skillet over medium-low heat. Add the chopped shallot, and cook, stirring, until tender, about 3 minutes. Add the reserved 1/2 cup corn, and cook, stirring occasionally, until tender, 1 to 2 minutes. Let cool completely.
• In a medium bowl, combine the corn, crab, chives, 1 Tbs. of the lemon juice, the olive oil, 1/2 tsp. salt, and a few grinds of pepper. Toss gently to combine. Season to taste with more salt, pepper, and lemon juice.
• Add the remaining 1 Tbs. lemon juice to the soup, and season to taste with salt and pepper. Divide among bowls, garnish with a spoonful of the crab and corn mixture, and serve.

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 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.

CHILLED CORN SOUP WITH LOBSTER SALAD

Steps:

• For corn soup:
• Heat butter and oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring often, until softened and beginning to brown, about 5 minutes. Add corn; season with salt and pepper. Cook, stirring occasionally, until corn is softened and beginning to brown, 6-8 minutes.
• Add thyme sprigs and 5 cups water to pot. Bring corn mixture to a boil, reduce heat, and simmer until corn is very soft, 6-8 minutes longer; discard thyme sprigs.
• Working in batches, purée corn mixture in a blender until smooth (or use an immersion blender in the pot). Strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Transfer soup to a large bowl, cover, and chill until cold, at least 2 hours.
• For lobster salad and assembly:
• Pour water into a large pot to a depth of 1"; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8-10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.
• Crack lobster shells, pick meat from tail and claws, and cut into bite-size pieces (you should have about 2 cups meat).
• Whisk shallot, lemon juice, and mustard in a medium bowl. Gradually whisk in 2 tablespoons oil; season dressing with kosher salt and pepper. Add lobster meat, 3 tablespoons celery leaves, and 1 tablespoon tarragon; toss gently to coat. Cover and chill until cold, about 1 hour.
• Divide soup among bowls and top with lobster salad and tarragon and celery leaves. Drizzle with oil and season with sea salt and pepper.
• DO AHEAD: Lobster can be cooked and picked 1 day ahead. Cover and chill. Soup and lobster salad can be made 8 hours ahead. Keep chilled. Toss lobster meat with celery leaves, tarragon, and dressing just before serving.

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.

CHILLED CORN SOUP WITH BASIL

Steps:

• Slice kernels off corn cobs (you should have 3 to 3 1/2 cups kernels). Discard cobs and place kernels in a blender.
• Add buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and purée until very smooth.
• Strain mixture through a sieve, pressing down hard on the solids. Serve soup garnished with radish slices and a drizzle of olive oil.

CHILLED CORN-MELON SOUP WITH CRAB

Steps:

• Soup: Remove corn kernels from the cob by placing corn upright in a large, deep mixing bowl. Run a knife from top to bottom, all the way around, allowing the kernels to fall into the bowl. Repeat with remaining corn. (Note: Corn cobs may be discarded, or saved for another use such as corn stock.) Heat oil in a large skillet over medium heat. Add shallots and a pinch of salt. Cook shallots until lightly caramelized, stirring occasionally, 2 minutes. Stir in corn and another pinch of salt; cook another 5 minutes, stirring occasionally. Set aside.
• Place melon on a flat work surface. Slice off top and bottom, and place upright. Remove rind by cutting along the edge of the melon from top to bottom; repeat all the way around until the rind is completely removed. Cut the melon in half, discard the seeds, then roughly chop; set aside 1 cup for garnish and place the rest in a large bowl.Cut away and discard tomato stems; chop tomatoes and add to the melon. Slice off the top and bottom of the pepper and discard the stem. Slice the pepper from top to bottom to open it up. Then "unroll" the pepper on the cutting surface; cut away the central core of seeds and discard. Chop the pepper and add to the melon and tomato; repeat with second pepper. Add 2 large pinches of salt and toss well. Stir in the corn mixture and refrigerate, 2 hours.
• Place chilled corn mixture into a blender. Cover and purée on high speed until smooth and frothy, about 30 seconds. Taste for seasoning, and add more salt as necessary. (Note: You'll need to do this in 2 batches.) Set soup aside while making the garnish.
• Garnish: Preheat broiler. Place corn on a rack fitted over a rimmed baking sheet. Rub with 1 tablespoon olive oil and a pinch of salt. Place sheet 6 inches under the heat source and broil 6-8 minutes, turning occasionally to lightly char all sides. Meanwhile, in a bowl, add crab meat, cherry tomatoes, gooseberries (optional), reserved cantaloupe, lime zest and juice, and remaining 2 tablespoons of olive oil. (Note: Garnish in the video is for 1 serving; the written recipe is for 6 servings.) Mix gently to combine, keeping crab pieces whole. Chiffonade the basil: Roll leaves together like a cigar, then slice into thin strips. Add to the garnish. Remove corn from the oven; when cool enough to handle, cut off kernels as in Step 1. Add corn to the garnish and toss.
• Assembly: Divide garnish into 6 bowls. Slowly pour soup over half of the garnish for a dramatic presentation. Serve cold or at room temperature.

CHILLED CORN AND CRAB CHOWDER

Steps:

• Heat the oil briefly in a nonstick soup pot or Dutch oven. Add the Canadian bacon and saute, stirring often, for about 2 minutes. Add the onion, saute 3 minutes longer; add the bell pepper, celery, jalapeno, garlic, and cumin, saute another 2 minutes.
• Add the broth, bay leaf, corn, and ground pepper. Bring to a boil and reduce the heat to simmer for 20minutes. Remove the pot from the heat and discard the bay leaf. Set the mixture aside to cool until it is lukewarm.
• Place the yogurt in a small bowl. Add some of the liquid from the pot to the yogurt, stirring the ingredients well. The pour the thinned yogurt back into the pot, stir until the yogurt is well integrated with the other ingredients. Add the crab meat or surimi, stirring the chowder gently, then add the 2 tablespoons of cilantro or parsley. Chill the soup until serving time. Serve garnished with additional cilantro or parsley.

CHILLED CORN SOUP

Steps:

• Cut off tips of corn and stand in a wide shallow bowl. With a sharp knife, cut kernels off cobs. Place cobs in a large pot, along with milk and 6 cups water; bring to a boil over high. Reduce to a simmer and cook until liquid is slightly reduced, 15 minutes. Discard cobs.
• Meanwhile, in a large skillet, heat oil and butter over medium-high. Add shallots and garlic; cook until soft and translucent, 2 minutes. Add corn kernels and cook until crisp-tender, 4 minutes. Season with salt and pepper. Transfer corn to pot with milk mixture and bring to a boil. Reduce to a simmer and cook until corn is soft, 15 minutes.
• In batches, fill blender halfway with soup and puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Pour liquid through a fine-mesh sieve set over a large bowl, pressing on solids; discard solids. Season soup with salt and pepper and refrigerate until cool, 1 hour (or, covered, up to overnight). Divide chilled soup among bowls and top with bell pepper, scallions, and cilantro.

CHILLED CORN AND BUTTERMILK SOUP

Steps:

• Cut corn kernels off cobs; transfer kernels to large bowl. Scrape cobs over bowl with knife to remove and remaining bits of corn and milky liquid. Break cobs in half crosswise and reserve.
• Heat oil in heavy large saucepan over medium-high heat. Add shallots, ginger, and garlic; saute until shallots begin to soften, about 2 minutes.
• Add corn and any accumulated liquid in bowl. Cook until heated through, stirring occasionally, about 3 minutes.
• Add cobs and broth. Bring soup to boil; reduce heat to low, cover pan, and simmer until corn is very tender, about 30 minutes. Discard cobs.
• Working in batches, puree soup in blender. Transfer to large bowl. Stir 1 c buttermilk into soup. Cover and refrigerate until chilled, at least 3 hours.
• Season soup to taste with salt and pepper. Divide soup among 8 bowls. Drizzle with additional buttermilk, sprinkle with chives, and serve.

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.