Active time: 20 min Start to finish: 35 min
We recommend you use only fresh local corn when making this soup. The supersweet corn on the cob sold in plastic-wrapped packages in supermarkets yields an unpleasantly sweet soup. To make this soup vegetarian, simply omit the king crab.
Recipe information
Yield
Makes 4 cups
Ingredients
Preparation
Step 1
Cook corn in a large pot of boiling salted water until just tender, 4 to 5 minutes. Drain and transfer to a bowl of ice and cold water to chill ears quickly. When cold, cut off kernels and scrape cobs over a bowl to extract juice, then purée in batches in a blender with milk, salt, and pepper. Force purée through a very fine sieve into a bowl (discard solids) and stir in chives.
Step 2
Cut crab shell with kitchen shears and extract meat, then cut into 1/4-inch pieces.
Step 3
Serve soup drizzled with chile oil and sprinkled with crabmeat.
