Chilled Fresh Corn Soup With King Crab

By Chez_Alexander

This chilled soup is full of delectably sweet fresh corn and gorgeous pieces of king crab legs.

Ingredients

• 6 oz king crab leg meat (about 1 lb of whole crab legs with shells)
• 6 cups fresh corn kernels (about 11 ears)
• 4 1/2 cups water
• 1/8 tsp ground red pepper
• 1 cup cream
• 1/4 cup fresh chives, chopped
• 1/2 tsp ground black pepper

Preparation

Step 1

1. Cut shells off crab with kitchen shears, reserve shells. Coarsely chop crab meat; reserve and chill. Combine shells, corn, water, and red pepper in saucepan; bring to a boil. Reduce heat and simmer 20 minutes or until corn is very tender. Discard shells.

2. Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place clean towel over blender opening (to avoid splatters). Process until smooth. Alternatively, used immersion blender to process soup in pot.

3. Press pureed corn mixture through a fine sieve over a bowl, reserving liquid. Discard solids. Repeat procedure with remaining corn mixture. Stir in milk, chives, and black pepper.

4. Chill reserved liquid 2 hours. To serve, top with reserved crabmeat.

Makes 4 servings. Each serving = 8 Weight Watchers points.