Chilled Sweet Corn Broth with Crab and Avocado Sala

Name: Chilled Sweet Corn Broth with Crab and Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 cup finely chopped white onion; 1/2 cup finely chopped celery; 4 ears fresh corn, kernels removed (about 2 cups kernels); 4 sprigs fresh thyme; 4 1/2 cups water; Salt and freshly ground pepper; Crab and Avocado Salad, recipe follows; Chopped fresh chives, for garnish; Freshly ground white pepper, for garnish; Extra-virgin olive oil, for garnish

Servings: persons

1/4 cup olive oil
1 cup finely chopped white onion
1/2 cup finely chopped celery
4 ears fresh corn, kernels removed (about 2 cups kernels)
4 sprigs fresh thyme
4 1/2 cups water
Salt and freshly ground pepper
Crab and Avocado Salad, recipe follows
Chopped fresh chives, for garnish
Freshly ground white pepper, for garnish
Extra-virgin olive oil, for garnish

1
Heat the olive oil in a saucepan over medium heat.
2
Add the onion and celery and saute for 5 minutes.
3
Stir in the corn, thyme, and water and season with salt and pepper.
4
Bring to a boil, reduce the heat and simmer for 15 minutes.
5
Remove the thyme sprigs.
6
Remove the soup in batches to a blender and puree until smooth.
7
Strain the soup through a fine sieve.
8
Season with salt and white pepper.
9
Add slightly more salt than needed to compensate for the cold serving temperature.
10
Cover and chill for 3 hours or longer.
11
Divide the Crab and Avocado Salad between 6 chilled bowls.
12
Arrange the salad in a ring in each bowl.
13
Spoon the soup into the center.
14
Garnish with chopped fresh chives, freshly ground white pepper and a drizzle of extra-virgin olive oil.
15
2 oranges, juiced
16
1 lime, juiced
17
1 lemon, juiced
18
1/2 cup extra-virgin olive oil
19
Salt and freshly ground white pepper
20
1 pound jumbo lump or lump crabmeat, flaked
21
3 avocados, peeled, coarsely chopped
22
Whisk the orange juice, lime juice, lemon juice, and olive oil in a bowl.
23
Season with salt and white pepper.
24
Fold in the crab meat and avocados.
25
Adjust seasonings.
26
Cover and chill.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup olive oil, 1 cup finely chopped white onion, 1/2 cup finely chopped celery, 4 ears fresh corn, kernels removed (about 2 cups kernels), and more.

Yes, Chilled Sweet Corn Broth with Crab and Avocado Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chilled Sweet Corn Broth with Crab and Avocado Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions