Chilled Roasted Corn and Coconut Soup with Crab

Chilled Roasted Corn and Coconut Soup

Chilled Roasted Corn and Coconut Soup

This is a great way to use local corn. Roasting it on the grill really helps bring out the sweetness and adds some great depth of flavor

  • 3 cups roasted fresh corn kernels
  • 1 can (14 ounces) light coconut milk
  • 2 1/2 cups water
  • 8 oz of crab meat. If you can’t get fresh, use a refrigerated canned lump crab meat usually available at the seafood counter
  • Salt and pepper
  • 2 tablespoon fresh lime juice
  • Olive oil for sauteing
  • 1 shallot, diced fine
  • 2 tablespoons Old Bay seasoning
  • 1/2 cup croutons (optional)
  1. Roast corn, still on the cob,  on high heat on grill until corn is tender and has a slight char on the kernels. If a grill is not available, you can roast them in your oven using the broiler. I would set it on high and place the corn on the middle rack of the oven, turning every few minutes. Once roasted, cut kernels off the cob, retaining some for garnish

  2. Mix coconut milk, seasoning, and water in medium saucepan and bring to a boil. Reduce heat and simmer about 10 minutes.

  3. Filling a blender halfway and covering with a kitchen towel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Season with salt and pepper.

  4. Chill soup at least 3 hours or up to overnight. Stir in lime juice. Garnish each serving with fresh corn kernels if desired, and season with pepper.

  5. Prior to serving, in hot saute pan, add oil and shallots. Cook until shallots are soft and translucent. Add crab and Old Bay seasoning and saute until warmed through. Finish with squeeze of lime juice and salt and pepper to taste.

  6. Ladle chilled soup into bowl and place 2 ounces of crab meat mixture in center and garnish with grilled kernels and croutons



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