Thursday, August 26, 2010

Uptown Sweet Corn Soup



I'm a fan of all things summer and this year, all things corn. Corn fritters, corn cakes, Granddaddy's bacon fried corn, corn on the cob, roasted corn, need I go on? All have made an appearance in my kitchen this past month. Looking for a recipe for corn soup, a friend sent me a first-class recipe from Atlanta restaurant 4th and Swift. I cannot believe that it calls for 10 ears of corn - that is intensely cornular. I'm going to gather up all the CSA and farmer's market corn that I can find and make this amazing soup. 

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



10 ears of sweet yellow corn

1 Vidalia onion, peeled and finely diced

3 teaspoons vegetable oil

About 1 quart vegetable or chicken stock

1 cup heavy cream

Salt and pepper to taste

Garnish: lump crabmeat, fresh chives, creme fraiche, Old Bay seasoning


1. Remove corn kernels from cob and with the back of the knife, scrape the cobs to release the corn "cream." Discard the cob.


2. Bring a large sauce pan or frying pan to low to medium heat and add oil. Sauté the corn and onions  but do not allow to brown. Cook for four minutes.


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


4. Scoop most of the corn into a blender with a ladle and add more stock if too thick. Fill blender to below fill line, approximately half way. This may require two batches, depending on the size of your blender.

5. Add heavy cream, place the top 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.


6. 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.