Categories: Main Dish, Seafood, Soup

Ingredients

• 1/4 cup olive oil
• 4 cups fresh corn kernels
• 2 cups chopped leeks, white and light green parts only
• 1 tablespoon chopped garlic
• 1 teaspoon kosher salt, more if needed
• 1/4 teaspoon red pepper flakes
• 4 -4 1/2 cups chicken stock
• 1/2 cup half-and-half
• 1/4 cup sour cream
• 6 ounces fresh lump crabmeat, picked over
• 3 tablespoons finely julienned fresh basil (plus 4-6 sprigs for garnish)

Directions

1. Heat olive oil until hot in a big pot (with a lid) set over medium heat.

2. Add in corn and leeks; cook/stir constantly, until slightly softened, about 6 minutes.

3. Add in garlic, 1 teaspoon salt, and red pepper flakes; cook/stir for 1 minute.

4. Add in 4 cups stock; bring mixture to a simmer; decrease heat and cover; cook at a gently simmer until the corn and leeks are very tender, 30 minutes.

5. Puree the soup in batches in a food processor, blender, or food mill, and return soup to the pot (or use immersion blender to puree soup in the pot).

6. The texture should be slightly chunky, not completely smooth.

7. Whisk the half-and-half into the soup, then whisk in the sour cream.

8. Taste and season with salt, as needed.

9. If the soup is too thick, thin it up with up to ½ cup stock (the soup can be prepared 2 days ahead?cool, cover, and refrigerate; reheat over medium heat; do not let the soup come to a boil).

10. To serve, ladle into 4 soup bowls; divide the crabmeat evenly and mound in the center of each serving.

11. Garnish each portion with julienned basil and a basil sprig.

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