Husk Roasted Corn Bisque

Husk Roasted Corn and Crab Bisque

Corn Bisque

2.5 pounds fresh corn kernels, roasted in the husk and removed from cob

½ pound whole butter

1.5 white onion diced

1.5 stalks celery diced

1 red pepper

1 yellow pepper

¼  c garlic chopped

½  tsp cumin ground

½ T coriander

1 ancho chile, soaked and seeded

2 qt corn stock

1 qt heavy cream

1/2 bunch cilantro chopped

4 sprigs of basil, chopped


Roast corn in oven in husks        

Sauté first 9 ingredients until soft.

Fortify chicken stock with corn cobs and bring to a simmer.

Slowly add simmering chicken broth to sauteed ingredients, stirring with whisk thoroughly.

Add cream and bring to a boil, then reduce heat to a simmer

Add remaining ingredients, adjust salt and pepper and heat on low for 30 minutes.

Allow soup to cool and puree in blender, pass through a coarse strainer to remove pulp.

Garnish with sour cream and serve

*** Optional***   When heating for service add a splash of corn mash whiskey.

Backfin Lump Crab

2 ounce crab, seasoned with salt pepper and fresh lemon juice

chervil sprigs and

.5 ounce sour cream


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