Creamy Corn Bisque with Crab and Fresh Basil

Another winner from Sunday Soup. I served it with fresh bread and a green bean, cherry tomato and bacon salad.
1/4 cup olive oil
4 cups fresh corn kernels (from 6 to 7 large ears of corn)
2 cups chopped leeks, white and light green parts only (about 3 medium)
1 Tablespoon chopped garlic
1 teaspoon kosher salt, plus more if needed
1/4 teaspoon red pepper flakes
4 to 4 1/2 cups chicken stock
1/2 cup half-and-half
1/4 cup sour cream
6 ounces fresh lump crapmeat, picked over
3 Tablespoons finely julienned fresh basil

1. Heat the olive oil until hot in a large, deep-sided pot (with a lid) set over medium heat. Add the corn and leeks, and cook, stirring constantly, until slightly softened, for about 6 minutes. Add the garlic, 1 teaspoon salt, and red pepper flakes and cook, stirring, for 1 minute more.

2. Add 4 cups of the stock and bring mixture to a simmer; reduce heat and cover. Cook at a gentle simmer until the corn and leeks are very tender, for 30 minutes.

3. Puree the soup in batches in a food processor, blender or food mill, and return soup to the pot. The texture should be slightly chunky, not completely smooth.

4. Whisk the half-and-half into the soup, then whisk in the sour cream. Taste soup and season with salt, as needed. If the soup is too thick, thin it with up to 1/2 cup additional stock.

5. To serve, ladle the soup into 4 bowls. Divide the crabmeat evenly and mound in the center of each serving. Garnish each portion with basil.

My Thoughts
I would use less broth so that the soup is thicker. I would also puree the soup until it was smooth rather than chunky--that's just my personal preference.