We’re Back, And Cornier Than Ever. Creamy Corn and Crab Soup with Chorizo, Yucca and Spicy Pepper Oil.
Sep 11th, 2009 by Amy
This was definitely the longest hiatus in We Are Never Full history (bear in mind our history is only a measly 27 months) but, finally, we’re back! (exactly a month to the day since we went away) You may not be as excited as we are to be slowly getting back to normal, but if you visited us right now in our new apartment you’d notice how far from normal our living conditions are.
After almost 3 weeks of eating take-out and restaurant meals, we spent our Labor Day doing hard labor. A day in a North Korean Labor Camp would’ve felt better to my legs and feet than a day trying to set up shop in our new place. Oh, and a tip to anyone moving after accumulating five years of crap (along with a fear of throwing things away), PAY PEOPLE TO PACK FOR YOU or at the least pay people to move everything you own for you. Maybe it was our youth, maybe our naïvete, maybe our pride, but we really thought it was a great idea to pay movers to move only our furniture because we could “get the rest ourselves”. Let’s put it this way, my thighs look like this after walking box after box (after box) up to our new 3rd floor walk-up over the past few weeks. Oh, and did I mention my three-days of shredding a 30-gallon garbage bag full of “I’ll get to shredding it next weekend” bills/credit card statements/etc. Guess what, Amy? 2004 was five years ago – you didn’t shred it “next” weekend.
But, the craziness is almost over now. In a few weeks, we’ll be more settled after we buy a few more pieces of furniture and put those last few clothes away. The kitchen, of course, was the first thing we worked on. Our new kitchen has a bit less cabinet space than our last one and a smaller refrigerator, which isn’t great given the many, many dry goods and countless bottles of condiments we own, but we’ve just about found a home for everything, and we’ll be okay going forward if we make sure to limit our worst excesses at the grocery store.
So,the first meal we made in our new apartment was a simple, seasonal farewell-to-summer cream of corn and crab soup with a chile emulsion using much of what is readily available in our neck of the woods. Corn is coming out of our wazoo and is about 15 cents an ear; the bay at my parents’ shore house is full of crabs; our pepper plants are almost ready to die, but have given us many, many spicy cayennes, cowhorns and red hots. And the yucca, well, it’s not exactly local and may not be as easy to get depending on where you live, but substitute a potato and you’re good to go. Strangely, a soup was actually very satisfying since the weather, coinciding uncannily the start of the school-year, has actually turned kind of cool.
Thanks for sticking with us through our hiatus. We hope you really enjoyed your summer and we can’t wait to start cooking some cool-weather meals for you. Until then, crack open a cold one and enjoy the last few days of summer.
- 1/2lb cooked crab meat (2 dozen blue crabs/10 king crab legs, approx.)
- 4 cups vegetable stock
- 4 cups fresh sweet corn, (5-6 small ears), uncooked
- 1/2 large yellow onion, diced
- 1/4 cup cream
- 2 small or 1 large dry chorizo, cut into 1/4inch cubes
- 3 cloves garlic, minced
- 1 medium yucca (7-8 inches), peeled and cut into 1/2 rounds
- 6-8 of your favorite fresh hot red peppers (cayenne, cowhorn, mirasol, fresno, etc.), sliced length-wise in half.
- 1/2 cup good olive oil
- Salt and black pepper
- Juice of 1/2 lime
For the chile emulsion:
- Toast your chiles in a hot dry pan until the air around your stove makes you cough, or the peppers are starting to burn in a couple of places.
- Transfer peppers to your blender and set it to liquify.
- Add the oil slowly while blender is running, until you’ve got slightly thick sauce.
- Again while blender is running, squeeze in lime juice to loosen it slightly.
- Season with salt to taste.
- Your condiment is ready. Pour into a squeezy bottle for easy serving.
For the soup:
- Boil yucca in lots of salted water for about 8 minutes, or until tender but not fluffy
- Strip corn off cobs with a knife
- Heat large pot to medium, saute chorizo to render its fat. Remove with a slotted spoon to a plate.
- Add onions to pot and saute until translucent in delicious orange chorizo fat, about 8 minutes.
- Add garlic.
- One minute later, add the corn.
- Saute the corn for 3-4 minutes before removing 2/3 cup of it to a plate.
- After a couple more minutes, add two cups of your stock and cream.
- Bring to a boil and simmer for about six minutes, or until corn is softening nicely.
- With a slotted spoon, transfer all solid ingredients from pot into your blender or food processor and puree
- Adding the liquids from your pot, continue to puree until you achieve a smooth, medium-thick consistency.
- Return soup to pot and reheat to a gentle simmer.
- Add crab to soup and stir well. Allow to simmer for 1-2 minutes.
- Your soup is now ready. Ladle it into bowls and garnish with yucca, chorizo, and reserved corn pieces.
- Dress soup to taste with your homemade fiery condiment!