Summer is here and being from the Midwest, that means fresh corn as a kid. I couldn't get enough. Now living here in the Pacific northwest, summer means seafood. My wife Lydia found this recipe in a magazine, and I took the idea and ran with it.

We plucked some fresh garlic chives from our garden and everything else came from the Pike Place Market. This cold soup is perfect for our current warm spell. Also on our diet we have to be careful, but it didn't break our diet budget.

Chilled corn and crab soup

6 cups corn kernels cut off cob

6 cups water

1 1/2# Alaskan crab in shell - meat reserved

1 cup milk 2%

1 tablespoon red pepper flakes

Chives for garnish

Black pepper to taste

In a large sauce pan, add water, corn, crab shells, red pepper flakes. Bring to a boil and reduce to a simmer for 20 minutes or until corn is very tender.

When corn is well cooked, pull crab shells from pot and discard. In a large blender puree corn and broth until very smooth. Pass puree through very fine strainer. Continue in batches until all the soup has been strained. Discard solids and add 2% milk, combine and chill completely.

Place soup in cold bowl and season with black pepper. Top with reserved crab meat and chives.