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
Method
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
Enjoy!
Chef John Brand 