Last night my mom and I prepared this simply sweet soup together. She has been very sick lately so it was nice to collaborate on a beautiful dinner and spend some time together!
This corn & crab soup is the perfect summer lunch or light dinner-sweet, salty and lightly spicy goodness in less than 30 minutes. Serves 4.
Ingredients:
5-6 ears fresh sweet corn
1 pint half and half, or more/less to taste
cooked crab meat
chives (optional)
slivered almonds, toasted (optional)
chili oil (optional)
crusty bread
*Note: You will need some way to puree the corn. A Cuisinart food processor is recommended
Directions:
1. Boil water in a large pot big enough to hold the ears of corn (you may need to use 2-3 pots). Carefully place the corn in the water and wait for the water to boil again, about for 2-3 minutes.
2. Turn off the stove and cover for 5 minutes until the kernels are crisp.
3. Remove the corn from the pot and pat dry with a paper towel. Place in plastic bags and put them in your fridge until completely cooled.
4. Scrape the chilled corn off of the cob with a sharp knife. Reserve an ear's kernels in a small bowl to be sprinkle on top of the soup.
5. Place the rest of the corn in a food processor and process until smooth. Add the half and half and season with salt & pepper.
6. Ladle soup into bowls. Top with fresh crab meat, corn kernels, cut up chives and slivered almonds. Drizzle with chili oil for kick and serve with toasted bread.
Optional: We also served the soup with vegetable tarts from La Boulange bakery in Strawberry Village off of Redwood Highway. The mushroom empanada in the front of the picture is from Whole Foods. 
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