An end-of-summer soup
With the lingering summer warmth and the plethora of garden vegetables at the market, this shoulder season calls for something fresh and light for dinner.
But the cooler nights and demanding daily routines that have set in beckon for something comforting and filling that can be made ahead.
This soup of fresh corn, succulent crab meat, colorful vegetables and herbs has it all covered.
The corn, which gives the soup a golden, hearty base and delightful sweetness, is used in multiple ways here. Some of the kernels are pureed to provide a sumptuous creaminess, while the rest are left whole to add texture and chew; the cobs are simmered in chicken broth before being discarded, to extract the full depth of the vegetable's flavor.
Celery, bell pepper and onion, known as the "holy trinity" of Creole cooking, add a savory depth of flavor that balances the corn's sweetness, as do paprika, garlic and flecks of fresh thyme.
Luxurious bites of lump crabmeat, added at the end, make this soup a satisfying meal, which is lovely served with a simple salad and is a tasty way to celebrate September.
• Ellie Krieger blogs and offers a weekly newsletter at www.elliekrieger.com.