Its corn season, and this corn bisque is way too good to pass up. Topped with crab meat and grilled shrimp its so delicious and a crowd pleaser! Its the ultimate summer dinner party meal, its quick to whip up and will have everyone asking for seconds!
Ingredients:
1 Leek , sliced (exclude the last two inches of the dark green stalk)
½ yellow onion diced
Canola oil
1 lb of yellow potatoes, peeled and cubed
6 ears of fresh corn
2, 32 oz chicken or Vegetable broth
1 can yellow sweet corn
1 tsp aleppo pepper
1 tsp smoked paprika
1 tbsp Kosher salt
1 stick salted butter
1 ½ cups lite cream
½ lb crab meat (either arm or lump)
4 tbsp melted butter
24 raw and cleaned shrimp placed on skewers, 4 per skewer (serves 6)
Season shrimp with kosher salt, black pepper, paprika, and aleppo pepper
¼ cup chopped parsley for garnish
Instructions:
Start by cleaning off your fresh corn cobs, lightly coat them in a neutral oil of your choice, I used canola. Then cook the corn on your grill or in the oven on 400 for 15-20 minutes, turning the corn every few minutes.
Once the corn is cooled, use a knife to cut the kernels off the cob, save the cobs to the side and put the corn in a separate bowl to the side for later.
In a large soup pot, cover the bottom with a neutral oil, turn the heat onto medium high and add your diced onion. Allow the onion to cook for about 5 minutes, then add the sliced leek. Season with a pinch of kosher salt and allow to cook for about 5 minutes until the onions are translucent.
Next add the peeled and cubed potatoes, the broth (chicken or vegetable), and the 6 corn cobs. If the cobs aren't fully covered with broth, add water or extra broth to just cover them.
Cover the pot, turn the heat to low and allow to simmer for 30 minutes.
Then remove the cobs (can toss), and now add 2/3s of the roasted corn kernels (keep the ⅓ to the side for later assembly), the can of sweet corn, and your spices: aleppo pepper, smoked paprika, and kosher salt. Allow this to cook on medium low for 15 minutes.
While the soup continues to cook, clean the shrimp, place on the skewers and season with a sprinkle of kosher salt, smoked paprika, black pepper, and aleppo pepper.
Then add a stick of butter (cut into small pieces), and the lite cream to the soup pot. With an immersion blender blend the contents of the pot till a smooth consistency. (you can also use a blender, just blend in batches then return to the pot)
Once the soup is done, place to the side, and melt 4 tbsp of butter in a bowl. Add the cooked fresh crab meat to the bowl of melted butter, season with a sprinkle of salt and mix and set to the side.
In your broiler or on your grill, cook the shrimp for about 2-3 minutes per side.
Next is assembly of the soup, scoop some of the corn bisque into the bowl, top with some of the reserved corn kernels, crab meat, and a shrimp skewer, Garnish with chopped parsley.
Enjoy!
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