Dec 2, 2013
This rich and creamy corn soup is made even more decadent with crab, crème fraîche and bacon.
5 ears of corn, husks and silks removed
2 cups chicken stock
2 sprigs thyme
2 cups clam juice
1/3 cup butter
2 shallots, finely sliced or minced
Salt and freshly ground pepper, to taste
1/4 cup sherry
1 1/4 to 1 1/2 cups whipping cream
1 large Yukon gold potato, peeled and grated
1 cup cooked crab meat, frozen and thawed or canned
Pinch freshly ground nutmeg
Crème Fraîche, homemade or store-bought or squeeze of lemon juice
6 slices bacon, cooked and crumbled, for garnishing soup
2 tbsp. chopped chervil or parsley, for garnishing soup
Remove corn kernels from ears of corn, reserve corn cobs for stock.
Add stock, thyme sprigs, clam juice and corn cobs to saucepan. Bring to a boil. Reduce heat and simmer for 15 to 20 minutes. Strain and reserve broth, discard cobs.
Melt butter in saucepan over medium heat. Add shallots. Cook, stirring occasionally, until golden, about 5 minutes. Add corn kernels (reserving 1/4 cup corn kernels for garnishing soup, if desired). Cook, stirring occasionally, until corn starts to soften, about 5 minutes. Season with salt and pepper.
Add sherry and let reduce for 2 minutes. Add 1 1/4 cup whipping cream, reserved broth and grated potato. Bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 15 minutes. Puree soup until smooth with immersion blender or in a blender. Thin soup with remaining cream, if needed. Add crabmeat to soup and heat through. Add nutmeg. Taste and adjust for seasoning.
Ladle soup into bowls. Garnish with dollop of crème fraîche or squeeze of lemon juice, crumbled bacon, reserved corn kernels and chervil.
Yield: 6 to 8 servings.