Ingredients
6
ears fresh corn, shucked and desilked
1
(6-oz) frozen king crab leg, thawed
Directions
1.
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 purée in batches in a blender with milk, salt, and pepper. Force purée through a very fine sieve into a bowl (discard solids) and stir in chives.
2.
Cut crab shell with kitchen shears and extract meat, then cut into 1/4-inch pieces.
3.
Serve soup drizzled with chile oil and sprinkled with crabmeat.
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