Chilled Sweet Corn – Buttermilk Soup with Blue Crab and Shaved Country Ham

Chef David Slater of Emeril’s New Orleans creates a delicious summertime soup for a special event.

Ingredients

1 tablespoon vegetable oil
3 ounces yellow or Vidalia Onion, diced small
4 ears of corn – shucked and shaved from cob
1 ounce Jalapeño pepper, diced small
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4teaspoon white pepper
1/2 cup seafood stock,
1/4 cup heavy cream
1 cup buttermilk
Salt to taste
8 ounces jumbo lump crabmeat, picked over for shells and cartilage
2 ounces finely shaved country ham or finely chopped prosciutto

Instructions

Heat a medium skillet over medium - high heat. When hot, add the oil, onion, corn, jalapeno, cumin, paprika, and white pepper and cook until the vegetables are soft. Add the seafood stock and simmer briefly, then transfer to a blender. While adding the heavy cream and buttermilk in a slow, steady stream, puree until smooth. Season with salt to taste, then refrigerate until thoroughly chilled.

When ready to serve, ladle into small bowls or cups and garnish with the crabmeat and shaved country ham.

Serves 4 to 6 as a first course