JT enjoyed a soup similar to this at the Ritz Carlton Toca in Toronto on his birthday and I told him I would replicate it as soon as the Ontario corn was available.
To be truthful, I made this very soup when our dear friends Barb and Kevin (Profiteroles and Ponytails) spent a weekend at the cottage, but I forgot to take photos and I know better than to post a recipe sans photos so I had to make it again, this time with notes and photos! The soup I made for Barb and Kevin used a combination of white corn and fresh Peaches and Cream Corn. The white corn was part of my shopping spree with Chgo John From the Bartolini Kitchens. I didn’t include the white corn in this recipe because I found it too starchy tasting and decided it didn’t enhance the soup at all, so my second attempt used only fresh Peaches and Cream Ontario Corn.
It’s creamed but there is not a spot of cream in it; the inherent texture of the corn makes it velvety smooth and you really don’t need cream at all.
Crab and corn are a match made in heaven and turns this simple soup into a meal, avocado added to anything really ups the ante! We grilled the corn on a charcoal grill to enhance the smoky flavour, but if you can’t grill it, just add it to the pot and cook the kernels a bit longer. Frozen corn also works well in a pinch, but shhhhhh — that’s our little secret!
Creamed Corn Chowder with Avocado and Crab
(makes about 3 to 4 cups depending on how thick you wish the soup to be)
- 2 cloves garlic, finely chopped
- 1 cup Vidalia onion finely chopped
- 2 1/2 cups charcoal grilled corn
- 1 bacon rasher
- 1 1/2 tsp cumin
- 1/2 tsp smoked paprika (optional if you can’t grill the corn)
- 1 tin crab meat with whole legs
- 1/2 small avocado, in cubes and sprinkled with lime juice
- juice of one lime
- 2-3 tbsp chopped cilantro
- 500-1,000 mL vegetable or chicken stock
- 1-2 tbsp olive oil
- Sea salt to taste
- Grill fresh corn on a charcoal grill. Slice off kernels and reserve.
- Heat a pan with olive oil and sauté the bacon adding the onions and cooking until translucent, add the garlic, cumin and smoked paprika (if using).
- Add all the corn kernels but 1/2 cup (set aside for the garnish)
- Add stock and purée until smooth with an immersion blender, adding stock until desired thickness is achieved. Season with sea salt to taste.
- Press through a fine sieve.
- In a small bowl, combine drained crab, corn, cubed avocado, chopped cilantro and freshly squeezed lime juice. Season with sea salt to taste. Stir well.
- Ladle hot soup into bowls and garnish with a generous spoonful of the crab mixture in the centre. Serve with a grilled crostini on a deck over looking the lake. That last bit is optional, but it does enhance the experience.
We’ve been spending a lot of time at the cottage this August and I thought I’d share a few of the meals we’ve been enjoying. Cottage is for laid back times, but that doesn’t mean soup out of a can or even ready made products, for me it’s time to really enjoy having time to do things right.
The pulled pork recipe can be found here.
Click here. for this tasty recipe.