Preparation

• 将玉米掩埋，从玉米棒上切下核，从而产生5杯。搁置3个棒子，丢弃其余的。
• 在4夸脱的锅中，融化4汤匙。用中火的黄油。加入切成薄片的葱并煮熟，偶尔搅拌，直到变软但不褐色约5分钟。搁置1/2杯的玉米粒（盖子和冷藏），然后将其余的将其添加到锅中。加入牛奶，1-1/2杯水，2茶匙。盐和1/4茶匙。胡椒。慢慢地慢慢煮。
• Holding a cob over the pot, scrape it with the dull side of a knife to release some of the corn milk. Add the cob to the pot, breaking it in half to fit, if necessary. Repeat with the remaining cobs. Simmer, stirring occasionally, until the corn kernels are just tender, 8 to 12 minutes.
• Discard the corn cobs, and purée the soup in batches using a blender or food processor. Pass through a fine-mesh strainer, pressing hard on the solids with a ladle to extract as much liquid as possible. Refrigerate the soup until cold. When ready to serve, remove the soup from the refrigerator to take off some of the chill. (You want it cool, but the flavors will be muted if it’s too cold.)
• Heat the remaining 1 tsp. butter in a small skillet over medium-low heat. Add the chopped shallot, and cook, stirring, until tender, about 3 minutes. Add the reserved 1/2 cup corn, and cook, stirring occasionally, until tender, 1 to 2 minutes. Let cool completely.
• In a medium bowl, combine the corn, crab, chives, 1 Tbs. of the lemon juice, the olive oil, 1/2 tsp. salt, and a few grinds of pepper. Toss gently to combine. Season to taste with more salt, pepper, and lemon juice.
• 添加剩余的1汤匙。柠檬汁到汤中，然后加盐和胡椒粉调味。在碗之间划分，用一勺螃蟹和玉米混合物装饰，然后食用。

Make Ahead Tips

The soup may be prepared up to 2 days ahead and refrigerated, covered. Make the crab salad and top the soup just before serving.