Instructions: We recommend you use only fresh local corn when making this soup. The supersweet corn on the cob sold in plastic-wrapped packages in supermarkets yields an unpleasantly sweet soup. To make this soup vegetarian, simply omit the king crab.

6 ears fresh corn, shucked and de-silked 2 cups cold whole milk
1/2 teaspoon salt
3/4 teaspoon black pepper
2 tablespoons chopped
fresh chives 1 (6-oz) frozen king crab leg, thawed 4 teaspoons Asian chili oil

Cook corn in a large pot of boiling salted water until just tender, 4 to 5 minutes. Drain and transfer to a bowl of ice and cold water to chill ears quickly. When cold, cut off kernels and scrape cobs over a bowl to extract juice, then puree in batches in a blender with milk, salt, and pepper. Force puree through a very fine sieve into a bowl (discard solids) and stir in chives.

Cut crab shell with kitchen shears and extract meat, then cut into 1/4 inch pieces.

Serve soup drizzled with chili oil and sprinkled with crabmeat.

Makes 4 cups.

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