Creamy Corn Bisque With Crab and Fresh Basil

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. 1

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

2. 2

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

3. 3

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

4. 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. 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. 6

   The texture should be slightly chunky, not completely smooth.

7. 7

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

8. 8

   Taste and season with salt, as needed.

9. 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. 10

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

11. 11

    Garnish each portion with julienned basil and a basil sprig.