Chilled Sweet Corn Broth with Crab and Avocado Salad

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Many years ago, when John Harris was cheffing at Gautreau's, I had this dish as a first course. Would it be hyperbole if I said it changed my life? It was THAT good!

Corn and crab are a popular combination for soup in New Orleans. Crab and avocado salads are also pretty common. And, of course, Southwestern cuisine combines avocado and corn quite a bit. So, to combine corn, crab, and avocado in a hybrid cold-soup-salad is a stroke of genius!

I've tried to replicate this dish in the past, with moderate success, but this recipe pretty much nailed it. Of course, it is imperative that you have access to good, fresh ingredients, especially high quality crabmeat.

This dish is still on the menu of John Harris' own restaurant, Lilette (if you go to the website, you'll see a picture of it on the home page, as well as on the lunch and dinner menu pages. However, it is *not* offered year-round, because the success of the dish is so dependent on fresh, seasonal ingredients.

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Made this last night as a main course. We really liked the flavors but would make a couple changes. First, the corn I used made the dish much too sweet for a main course. I would only make this again as a small starter to a meal. I also think that next time I will take a ladle of the corn kernals out of the soup and add them after I blend the remaining soup. Will try again.

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This is a BAD recipe I wish I had NEVER tried it!