Chilled Corn Soup with Crab and Chile Oil

Chilled Corn Soup with Crab and Chile Oil
Photo by Romulo Yanes


  • 1 6-oz frozen king crab leg
  • ¾ teaspoon black pepper
  • 2 tablespoons fresh chives
  • 4 teaspoons Asian chile oil
  • 6 ears fresh corn
  • 2 cups whole milk
  • ½ teaspoon salt

Cook corn in a large pot of boiling salted water until just tender, 4 to 5 minutes. Drain and transfer to a bowl of ice and cold water to chill ears quickly. When cold, cut off kernels and scrape cobs over a bowl to extract juice, then purée in batches in a blender with milk, salt, and pepper. Fo...

View full recipe at Epicurious


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