4th & Swift's Summer Sweet Corn Soup with Lump Crab, Chives and Old Bay

Courtesy of 4th & Swift in Atlanta, Ga.

4th & Swift's Summer Sweet Corn Soup with Lump Crab, Chives and Old Bay

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    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


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    • 1

      Remove corn and juice from the cob and discard the cob.

    • 2

      Peel and chop onion.

    • 3

      Bring a large sauce pan or frying pan to low to medium heat and add oil.

    • 4

      Sauté the corn and onions while stirring but do not allow to brown. Cook for four minutes.

    • 5

      Add half the stock and bring to a simmer. Turn off and let it cool down a bit.

    • 6

      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).

    • 7

      Add fresh, heavy cream.

    • 8

      Place the top back on the blender and cover with a towel.

    • 9

      Carefully pulse on low at first to get started safely, then puree at high speed until velvety smooth.

    • 10

      Strain soup, return to stove.

    • 11

      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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