With food being at the center of all happenings in New Orleans, weddings and events in particular, the past few months we have partnered with Joel Catering & Special Events executive chef Bryan Clark to highlight a seasonal recipe that’s perfect for date night in or a wedding-related soiree.

This week, Chef Bryan shared with us a chilled sweet corn soup recipe. “With record-breaking temperatures hitting New Orleans, soup doesn’t sound very appetizing or refreshing,” said Clark. “But cold soups on a hot day can be not only delicious, but can also allow you to use fresh local ingredients like seafood and produce that won’t leave your guests overheated.”

He emphasized that cold soups are way more than just a tomato-based gazpacho, and added, “this chilled sweet corn soup is a cool way to start a summer dinner party.”


Chilled Sweet Corn Soup



  • 1/4 cup olive oil
  • 1 cup finely chopped white onion
  • 1/2 cup finely chopped celery
  • 4 ears fresh corn, kernels removed (about 2 cups kernels)
  • 4 sprigs fresh thyme
  • 4 1/2 cups water
  • Salt and freshly white pepper
  • Chopped fresh chives, for garnish
  • Extra-virgin olive oil, for garnish
  • 1 pound jumbo lump crabmeat (pick shells throughout)
  • 1 Whole Lemon (zested)
  • Crème fraiche (Whole Foods)


Chilled Sweet Corn Soup:


Heat the olive oil in a saucepan over medium heat. Add the onion and celery and saute for 5 minutes. Stir in the corn, thyme, and water and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes. Remove the thyme sprigs. Remove the soup in batches to a blender and puree until smooth. Strain the soup through a fine sieve. Season with salt and white pepper. Add slightly more salt than needed to compensate for the cold serving temperature. Cover and chill for 3 hours or longer.


Jumbo Lump Crab:


Divide the crab in a chilled bowl and light pick and discard any shells. Lightly dress jumbo lump crab with salt, white pepper, and lemon zest.


Plating Directions:

Spoon the soup into the center of the bowls. Place jumbo lump crab in the center of the soup. Garnish with chopped fresh chives, freshly ground white pepper a drizzle of extra-virgin olive oil, and use a pastry bag to pipe crème fraiche around bowl.



See last month’s recipe here.



TONIGHT, June 12, is the New Orleans Bride our June Bridal Show at the Hyatt Regency New Orleans. Click here for tickets and more information