Recipe courtesy of John Harris

Chilled Sweet Corn Broth with Crab and Avocado Salad

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  • Level: Intermediate
  • Total: 4 hr
  • Prep: 35 min
  • Inactive: 3 hr
  • Cook: 25 min
  • Yield: 6 servings
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Chilled Sweet Corn Broth: 

1/4 cup olive oil

1 cup finely chopped white onion

1/2 cup finely chopped celery

4 ears fresh corn, kernels removed (about 2 cups kernels)

4 sprigs fresh thyme

4 1/2 cups water

Salt and freshly ground pepper

Salt and freshly ground pepper 

Crab and Avocado Salad, recipe follows

Chopped fresh chives, for garnish

Freshly ground white pepper, for garnish

Extra-virgin olive oil, for garnish

Crab and Avocado Salad:

 2 oranges, juiced

 1 lime, juiced

 1 lemon, juiced

 1/2 cup extra-virgin olive oil

Salt and freshly ground white pepper

 Salt and freshly ground white pepper

 1 pound jumbo lump or lump crabmeat, flaked

 3 avocados, peeled, coarsely chopped 


  1. Heat the olive oil in a saucepan over medium heat. Add the onion and celery and saute for 5 minutes. Stir in the corn, thyme, and water and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes. Remove the thyme sprigs. Remove the soup in batches to a blender and puree until smooth. Strain the soup through a fine sieve. Season with salt and white pepper. Add slightly more salt than needed to compensate for the cold serving temperature. Cover and chill for 3 hours or longer. Divide the Crab and Avocado Salad between 6 chilled bowls. Arrange the salad in a ring in each bowl. Spoon the soup into the center. Garnish with chopped fresh chives, freshly ground white pepper and a drizzle of extra-virgin olive oil.

Crab and Avocado Salad:

  1. Whisk the orange juice, lime juice, lemon juice, and olive oil in a bowl. Season with salt and white pepper. Fold in the crab meat and avocados. Adjust seasonings. Cover and chill.