Chilled Sweet Corn Broth With Crab And Avocado Salad Recipes

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CHILLED SWEET CORN SOUP WITH CRAB & AVOCADO SALAD



CHILLED SWEET CORN SOUP WITH CRAB & AVOCADO SALAD image

Categories     Soup/Stew     Shellfish

Yield 4 4

Number Of Ingredients 15

Corn Soup:
Olive oil
1 medium white onion, finely chopped
1/2 cup finely chopped celery
3.5 cups fresh or frozen corn kernels
5+ cups water
4 large fresh thyme sprigs
Crab & Avocado Salad:
1/2 cup fresh orange juice
1/4 cup olive oil
1.5 tbsp fresh lime juice
1.5 tbsp fresh lemon juice
1 lb lump crabmeat
2 avocados, cut into 1/2 in cubes
2 tbsp chopped fresh chives

Steps:

  • CORN SOUP: Heat olive oil in heavy large saucepan over medium heat. Add onion & celery; sprinkle with salt & pepper & sauté until almost tender, about 5 minutes. Add 5 cups of water, corn kernels, & thyme sprigs. Bring to boil, reduce heat to med-low, & simmer until corn is very tender, about 20-25 minutes. Cool, discard thyme. Puree soup in pot with hand blender (or in batches in blender) until smooth. Pour soup through strainer set over large bowl, pressing on solids in strainer to release liquid. Discard solids in strainer. Thin with more water if desired. Season with salt & pepper. Cover & chill until cold (at least 4 hours). CRAB & AVOCADO SALAD: Whisk orange juice, 1/4 cup olive oil, lime juice, & lemon juice in large bowl. Fold crab & avocados into dressing. Mound salad in center or bowls. Ladle soup around salad. Sprinkle with chives, drizzle with olive oil & serve.

CHILLED SWEET CORN BROTH WITH CRAB AND AVOCADO SALAD



Chilled Sweet Corn Broth with Crab and Avocado Salad image

Provided by Food Network

Time 4h

Yield 6 servings

Number Of Ingredients 18

1/4 cup olive oil
1 cup finely chopped white onion
1/2 cup finely chopped celery
4 ears fresh corn, kernels removed (about 2 cups kernels)
4 sprigs fresh thyme
4 1/2 cups water
Salt and freshly ground pepper
Crab and Avocado Salad, recipe follows
Chopped fresh chives, for garnish
Freshly ground white pepper, for garnish
Extra-virgin olive oil, for garnish
2 oranges, juiced
1 lime, juiced
1 lemon, juiced
1/2 cup extra-virgin olive oil
Salt and freshly ground white pepper
1 pound jumbo lump or lump crabmeat, flaked
3 avocados, peeled, coarsely chopped

Steps:

  • Heat the olive oil in a saucepan over medium heat. Add the onion and celery and saute for 5 minutes. Stir in the corn, thyme, and water and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes. Remove the thyme sprigs. Remove the soup in batches to a blender and puree until smooth. Strain the soup through a fine sieve. Season with salt and white pepper. Add slightly more salt than needed to compensate for the cold serving temperature. Cover and chill for 3 hours or longer. Divide the Crab and Avocado Salad between 6 chilled bowls. Arrange the salad in a ring in each bowl. Spoon the soup into the center. Garnish with chopped fresh chives, freshly ground white pepper and a drizzle of extra-virgin olive oil.
  • Whisk the orange juice, lime juice, lemon juice, and olive oil in a bowl. Season with salt and white pepper. Fold in the crab meat and avocados. Adjust seasonings. Cover and

COLD CORN SALAD



Cold Corn Salad image

Cold salad is made with corn and peppers. You will be proud to take with you for any holiday occasion!

Provided by LORI HAUSSY

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 8

1 (10 ounce) package frozen whole-kernel corn, thawed
¼ cup diced yellow bell pepper
¼ cup diced red bell pepper
¼ cup diced green bell pepper
½ red onion, chopped
¼ cup chopped cucumber
1 small tomato, chopped
½ cup mayonnaise, or to taste

Steps:

  • In a large bowl, mix together the corn, yellow pepper, red pepper, green pepper, red onion, cucumber, tomato and mayonnaise. Adjust the amount of mayonnaise to your liking. Chill until serving.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 13.2 g, Cholesterol 7 mg, Fat 15 g, Fiber 1.8 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 107.4 mg, Sugar 3.2 g

CHILLED CORN AND CRAB SALAD



Chilled Corn and Crab Salad image

A little spicy crab goes a long way in a sweet and spicy chilled salad, with fresh corn and minced hot red pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

2 tablespoons olive oil
3 cups fresh corn kernels (from about 6 ears of corn)
1 small red onion, finely chopped (about 1/2 cup)
2 tablespoons fresh lemon juice
Pinch of sugar
1 teaspoon minced, seeded hot red chile, such as red Thai chile
3 ounces lump crabmeat (about 3/4 cup)
1 tablespoon coarsely chopped fresh basil, plus small leaves for garnish
1/2 teaspoon coarse salt
Freshly ground pepper, to taste

Steps:

  • Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Remove from heat. Stir in onion. Let cool.
  • Whisk together lemon juice and sugar. Drizzle in remaining tablespoon plus 2 teaspoons oil, whisking until combined.
  • Combine corn-onion mixture, chile, crabmeat, and basil. Gently stir in lemon dressing, salt, and pepper. Cover, and refrigerate until chilled, at least 30 minutes (or up to 2 hours). Serve garnished with basil leaves.

Nutrition Facts : Calories 200 g, Cholesterol 24 g, Fiber 4 g, Protein 9 g, SaturatedFat 1 g, Sodium 243 g

CHILLED CORN AND CRAB CHOWDER



Chilled Corn and Crab Chowder image

From "Jane Brody's Good Seafood Book", 1994. You can substitute surimi in place of crab if you like, but the real thing is so much better. Frozen corn may be used instead of fresh. Needless to say, This is best made in the end of summer, when all the major ingredients are in season and at the peak of their flavor. Make a meal of it with some hearty bread and a garden salad. Cooking time does not include chilling the soup.

Provided by zeldaz51

Categories     Chowders

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 teaspoons canola oil
2 ounces Canadian bacon, finely chopped (about 1/3 c.)
1 cup finely chopped onion
1 cup finely diced red bell pepper
3/4 cup finely chopped celery
1 tablespoon seeded minced jalapeno
2 teaspoons minced garlic
1 teaspoon ground cumin
6 cups chicken broth
1 bay leaf
2 cups corn kernels (cut from about 4 medium ears)
1/4 teaspoon fresh ground white pepper
1 cup plain yogurt (nonfat or low fat)
1 lb lump crabmeat or 1 lb surimi, cut into bite-sized pieces
2 tablespoons chopped cilantro (or to taste) or 2 tablespoons fresh parsley (or to taste)
additional chopped cilantro or parsley (to garnish)

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.

Nutrition Facts : Calories 445.3, Fat 10.4, SaturatedFat 2.8, Cholesterol 101.7, Sodium 1816.4, Carbohydrate 47.4, Fiber 5.9, Sugar 7.6, Protein 44.1

COLD AVOCADO CORN SOUP WITH CILANTRO OIL



Cold Avocado Corn Soup With Cilantro Oil image

Crema - a Mexican cultured heavy cream similar to sour cream - is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet corn.

Categories     Soup/Stew     Fruit     Herb     Vegetable     Freeze/Chill     Avocado     Corn     Summer     Chill     Cilantro     Gourmet

Yield Makes 6 servings

Number Of Ingredients 16

For soup
1 fresh or frozen ear of corn, shucked
4 cups plus 2 tablespoons water
1 garlic clove, smashed
1 1/2 teaspoons salt
1 1/4 cups chopped white onion
1 fresh serrano chile, stemmed and coarsely chopped (including seeds)
2 firm-ripe California avocados (1 to 1 1/4 lb total)
3 tablespoons fresh lime juice
1/4 cup crema or sour cream
For cilantro oil
1 cup coarsely chopped fresh cilantro
1/4 cup olive oil
1/2 teaspoon salt
Special Equipment
a 3/4-inch melon-ball cutter

Steps:

  • Make soup:
  • Roast corn on rack of gas burner over high heat, turning occasionally with tongs, until kernels are charred in spots, 4 to 5 minutes. (Alternatively, heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 minutes.) Transfer corn to a cutting board and, when cool enough to handle, cut kernels from cob with a sharp knife, then cut cob into thirds.
  • Bring kernels, cob pieces, 4 cups water, garlic, salt, and 1/2 cup onion to a boil in a 3-quart saucepan and boil until liquid is reduced to about 3 cups, about 20 minutes. Remove from heat and cool, uncovered. Discard cob pieces.
  • Purée corn mixture along with chile and remaining 3/4 cup onion in a blender, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Return broth to cleaned blender.
  • Quarter, pit, and peel 1 avocado, then add to blender with 2 tablespoons lime juice and purée until smooth. Transfer soup to a bowl and cover surface with plastic wrap. Cover bowl with plastic wrap and chill soup at least 1 hour.
  • Prepare cilantro oil while soup chills:
  • Purée cilantro, oil, and salt in cleaned blender, scraping down sides of blender several times. Pour oil into cleaned fine-mesh sieve set over a bowl and let drain 15 minutes (do not press on solids). Discard solids.
  • Assemble soup:
  • Halve and pit remaining avocado and scoop small balls from flesh with melon-ball cutter, then toss gently with remaining tablespoon lime juice in a bowl.
  • Whisk together crema and remaining 2 tablespoons water in a small bowl until smooth.
  • Season soup with salt and ladle into 6 shallow soup bowls. Divide avocado balls among bowls, then drizzle with crema and cilantro oil.

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