First published as “Uptown Sweet Corn Soup” on A Cook and Her Books blogspot August 26, 2010.
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 Recipe
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
- Remove corn kernels from cob and with the back of the knife, scrape the cobs to release the corn “cream.” Discard the cob.
- 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.
- Add half the stock and bring to a simmer. Turn off and let it cool down a bit.
- 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.
- 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.
- 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.
Note: 4th & Swift closed in 2016, but this recipe lives on.