I slightly adapted this recipe is from
Stephanie Inn Cookbook, written with Lori McKean
and the Stephanie Inn staff.
Corn Hints, Tips, and Information and here for more great tips on
How To Grill Corn On The Cob.
Crab Recipes, and
Soup, Stew, and Chili Recipes.
Corn Velvet Soup with Dungeness Crab
Yields: 6 servings
Prep time: 30 min
Cook time: 60 min
3 tablespoons butter
Coarse salt and
white pepper to taste
Tabasco Sauce to taste
9 ounces fresh Dungeness
3 tablespoons vegetable oil
2 medium-size white
2 leeks (white part only), cleaned and diced
8 ears of fresh
4 cups water
1 bay leaf
, picked through to remove shells
Hot red chili oil for garnish
Chopped chives for garnish
In a large soup pot or skillet, heat the butter with the vegetable oil over medium
heat. Stir in the onions, garlic, and leeks. Cook over low heat, covered, for
approximately 10 to 15 minutes, stirring occasionally, until the onions are very tender.
Meanwhile, slice the corn kernels from the cobs. Cutting
corn off the cob: In a shallow bowl, hold ears of corn upright and, with a sharp
knife, cut kernels from the cobs. Then with blunt edge of the knife, scrape
juice from cobs. Set the corn aside and reserve the cobs for the broth.
Pour the 4 cups of water into the onion mixture; add the bay
leaf and the corn cobs; bring the mixture just to a boil. Reduce the heat to a
simmer and cook for about 20 minutes. Remove and discard the cobs.
Add the corn kernels and the heavy cream, and simmer until the
mixture is reduced by 1/3 (about 35 minutes). Working in batches, puree the soup
in a blender or food processor; then pass the soup through a fine sieve. Reheat
the soup over medium heat, stirring occasionally, until hot. Season with salt,
white pepper, and Tabasco.
To serve, ladle into pre-warmed soup bowls.
Distribute the crab evenly in the center of the soup bowls and garnish each bowl
with chopped chives. Dot with red chili oil around the edges.
Makes 6 servings.