Courtesy of 4th & Swift in Atlanta, Ga.
|10 ears of sweet yellow corn||1 cup fresh heavy cream|
|1 Vidalia onion||1 oz steamed lump or jumbo blue crab meat per serving|
|3 tsp vegetable oil||Salt and white pepper to taste|
|1 qt vegetable or chicken stock|
Remove corn and juice from the cob and discard the cob.
Peel and chop onion.
Bring a large sauce pan or frying pan to low to medium heat and add oil.
Sauté the corn and onions while stirring but do not allow to brown. Cook for four minutes.
Add half the stock and bring to a simmer. Turn off and let it cool down a bit.
Scoop most of the corn into a high speed blender with a ladle and add more stock if too thick. Fill blender to below fill line, approximately half way (may require doing twice depending on size of blender).
Add fresh, heavy cream.
Place the top back on the blender and cover with a towel.
Carefully pulse on low at first to get started safely, then puree at high speed until velvety smooth.
Strain soup, return to stove.
Bring to simmer, and serve. Garnish with jumbo lump crab, fresh cut chives, a dollop of crème fraiche and a sprinkle of Old bay seasoning.
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