Chilled Corn Soup with Crab and Chile Oil

• 6 ears fresh corn, shucked and desilked
• 2 cups cold whole milk
• 1/2 teaspoon salt
• 3/4 teaspoon black pepper
• 2 tablespoons chopped fresh chives
• 1 (6-oz) frozen king crab leg, thawed
• 4 teaspoons Asian chile oil

1. Cook corn in a large pot of boiling salted water until just tender, 4 to 5 minutes.
2. Drain and transfer to a bowl of ice and cold water to chill ears quickly.
3. When cold, cut off kernels and scrape cobs over a bowl to extract juice, then puree in batches in a blender with milk, salt, and pepper.
4. Force puree through a very fine sieve into a bowl (discard solids) and stir in chives.
5. Cut crab shell with kitchen shears and extract meat, then cut into 1/4-inch pieces.
6. Serve soup drizzled with chile oil and sprinkled with crabmeat.

corn, milk, salt, black pepper, fresh chives, frozen king crab, asian chile oil

Taken from www.epicurious.com/recipes/food/views/chilled-corn-soup-with-crab-and-chile-oil-105206 (may not work)