This soup is full of delectably sweet fresh corn and savory pieces of crabmeat.
2 tablespoons extra-virgin olive oil, divided
1 Vidalia onion, chopped
5 cups fresh corn kernels
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups water
1/3 cup half-and-half
1/3 cup frozen peas, thawed
1/4 cup fresh basil leaves
1 pound jumbo lump crabmeat, drained and shell pieces removed
How to Make It
Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion; sauté 3 minutes. Add corn, salt, and pepper; sauté 3 minutes. Add 2 cups water; bring to a boil. Reduce heat; simmer 6 minutes. Place corn mixture and half-and-half in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a towel over opening in blender lid (to avoid splatters). Blend until smooth.
Place peas in a small bowl; mash slightly with a fork. Stir in remaining 1 tablespoon oil, basil, and crab; serve over soup.