While The Federal has received national accolades for its oxtail French onion soup, the corn soup deserves an honorable mention. As corn comes into season, all I can think about is this velvety soup that left me craving more for months after my last spoonful. I hope they would be willing to share the recipe. — Kelley Wisniewski, Marietta
Chefs and owners Shaun Doty and Lance Gummere were happy to share the recipe. Sweet Georgia corn may not be in season right now, but this recipe is well worth saving until next summer rolls around. Then again, we tested it with sweet fall corn and it was pretty delicious. We made the full recipe and eight people enjoyed it as the main course for dinner with leftovers for another day. You can certainly cut the recipe in half. The recipe calls for up to two quarts of chicken stock and we used the entire amount. That’s reflected in the quantity the recipe yields. You can adjust according to your preference for the thickness of the soup.
At The Federal, a serving is 1 cup of soup. If you are serving similar portions, you’ll need to double the amount of shrimp in order to serve 3 shrimp per bowl as they do at the restaurant.
Recipe: The Federal’s Summer Corn Soup with Blackened Fresh Georgia Shrimp
6 tablespoons unsalted butter, divided
1 large Vidalia onion, diced
Kernels from 20 ears fresh corn (about 16 cups)
Salt and pepper
2 quarts chicken stock, hot, divided
2 bay leaves
2 cups heavy cream
18 large fresh Georgia shrimp, peeled and deveined
3 tablespoons Paul Prudhomme Seafood Magic
2 tablespoons minced scallions
- In a large stockpot, melt 4 tablespoons butter on medium-high heat. Add onion and cook 4 minutes. Add corn and cook, stirring continuously, for 4 minutes. Season with a little salt and pepper. Add 1 quart of stock and bay leaves and bring mixture to a boil. Reduce heat and simmer 30 minutes. Add cream and use an immersion blender to puree soup. Strain soup through a fine sieve and adjust consistency by adding as much of the last quart of stock as you prefer. Season to taste and keep warm.
- When soup is done, toss shrimp with Seafood Magic. Melt remaining 2 tablespoons butter in a large skillet. Raise temperature so butter is bubbling and add shrimp. Cook until shrimp turns opaque, about 3 minutes. Remove shrimp from skillet and put on paper towels to drain off excess butter.
- When ready to serve, divide soup between bowls and top with shrimp. Garnish with chopped scallions. Makes 12 cups
Per cup: 375 calories (percent of calories from fat, 53), 14 grams protein, 31 grams carbohydrates, 4 grams fiber, 23 grams fat (13 grams saturated), 127 milligrams cholesterol, 1,576 milligrams sodium.