- 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 ounce) frozen king crab leg, thawed
- 4 teaspoons Asian chile oil
- Cook corn in a large pot of boiling salted water until just tender, 4 to 5 minutes. Drain and transfer to a bowl of ice and cold water to chill ears quickly. 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. Force puree through a very fine sieve into a bowl (discard solids) and stir in chives.
- Cut crab shell with kitchen shears and extract meat, then cut into 1/4-inch pieces.
- Serve soup drizzled with chile oil and sprinkled with crabmeat.