3 cups fat-free, less-sodium chicken broth
3 tbsp. Cornstarch
1 tbsp. Butter
1 cup finely chopped onion
1 garlic clove, minced
4 cups fresh corn kernels (about 8 ears)
¾ tsp. Salt
¼ tsp. ground red pepper
½ cup raw milk
½ cup half-and-half
8 oz. lump crabmeat
1/3 cup peeled and chopped avocado
3 tbsp. chopped fresh basil
Combine broth and cornstarch, stirring with a whisk. Melt butter in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add garlic; sauté 30 seconds. Stir in broth mixture, corn, salt, and pepper; bring to a simmer. Cook 10 minutes, stirring frequently (do not boil).
Place half of corn mixture in a blender, and process until smooth. Pour pureed corn mixture into a large bowl. Repeat procedure with remaining corn mixture. Strain corn mixture through a sieve into a large bowl, discarding solids. Stir in milk and half-and-half; chill thoroughly. Let stand 30 minutes at room temperature; stir well.
Ladle 2/3 cup soup into 8 bowls; top each serving with 3 tablespoons crab, 2 teaspoons avocado, and about 1 teaspoon basil.
(from Cooking Light Magazine)