Fresh Corn Soup with Brown Butter Crab

(Serves 4 as an appetizer)

What makes it special?

This corn soup is not a chowder, it has the refined, silky-smooth texture of a velouté but there is a depth of flavor there due to the onion, shallot and garlic. What makes the soup though is the crab mounted on top and the fact that it’s tossed in a nutty, brown butter before you plate it. It’s the presentation of this dish that will capture everyone’s heart and stomach. Try to get the best quality crab you can. This picture features King Crab, which is seasonal, and is pricey. It was amazing though. If you can’t get King, try Dungeness. And don’t skip the little drizzle of chili or habanero oil. It’s a nice balance to the sweetness of the crab meat and the corn.

Ingredients:

3 ears fresh corn on the cob (white sweet corn preferred
2 Tablespoons olive oil
¼ cup shallot (1 whole large bulb)
1 clove garlic
1 cup yellow onion (1 small Vidalia or other sweet onion)
3 Tablespoons unsalted butter, divided
2 Tablespoons plus drizzle olive oil
2-3 Tablespoons heavy cream
1/3 lb. fresh crab meat (King Crab or Dungeness recommended)
Chives (garnish)
Habanero oil or chili oil (garnish)
Salt & Pepper

Method:

Cut the kernels from the cob and set aside. Keep the cobs. Roughly chop the shallot, onion and garlic.
In a medium pot large enough to hold the kernels and cobs add olive oil and 1 Tablespoon of butter over medium heat. Add the onion, shallots, and garlic. Cook for 2-3 minutes and add in the fresh corn. Sauté vegetables for 2-3 more minutes and season with salt and pepper. Fill pan with water, just enough to barely cover the mixture and add in the cobs. Cook for 15-20 minutes until the corn is very tender.
While the corn is cooking make the brown butter. Add the remaining 2 Tablespoons butter to a small sauce pan and cook over low heat until the butter melts and becomes a golden brown. Immediately remove from heat.
Discard the cobbs. Carefully puree the remaining mixture with either an emulsion blender or a Vitamix. If the blender is strong enough, you may not need to strain the mixture but if it’s not completely smooth strain first. Adjust with more water if too thick. Add in the cream at the end.
Gently toss the crab in the brown butter.
Plate in warm bowls by ladling in the soup first, topping with crab in the center, then garnish with fresh chives and a drizzle of habanero oil.

Tips:

Use white corn for a lighter colored soup
You can buy King Crab legs frozen and pre-cooked and this will work great. Just gently reheat the crab meat and toss in butter.
Warming the bowls first in the oven on 250 for a few minutes really helps keep the soup from going cold quickly and is a nice touch