Corn and Crab Soup
8 ears yellow corn, cut off of the cob
2 bulbs fennel, washed and chopped
2 leeks, diced
1 lg. onion, chopped
6 stalks celery, washed and chopped
1 jalapeno, seeded and chopped
1/4 c. butter
1 bay leaf
1 T. coarse grind black pepper
1 T. chili powder
1/4 tsp. cayenne
1/2 tsp. leaf thyme
1/2 tsp. oregano
1 T. salt
1 T. old bay seasoning
2 cups white wine
1qt heavy cream
2c. half and half
1lb. lump crab meat
In a pot over medium heat, sweat vegetables in butter. Sweat until vegetables become wilted and clear. While sweating, season with the bay leaf, pepper, chili powder, cayenne, thyme, oregano, salt, and seasonings. De glaze with two cups white wine. Reduce, add one quart heavy cream and two cups half and half. Bring to a boil, simmer until reduced by 1/8 volume. Mix with blender, strain. Garnish bowl with corn kernels, lump crab meat, and scallions.
