Chilled Corn Soup with Crab and Chile Oil

1. 1

   Cook corn in a large pot of boiling salted water until just tender, 4 to 5 minutes.

2. 2

   Drain and transfer to a bowl of ice and cold water to chill ears quickly.

3. 3

   When cold, cut off kernels and scrape cobs over a bowl to extract juice, then puree in batches in a blender with milk, salt, and pepper.

4. 4

   Force puree through a very fine sieve into a bowl (discard solids) and stir in chives.

5. 5

   Cut crab shell with kitchen shears and extract meat, then cut into 1/4-inch pieces.

6. 6

   Serve soup drizzled with chile oil and sprinkled with crabmeat.

* Per serving · 4 servings · Values may vary.

No additional tips available.