This recipe was a nice little find that popped up when I was searching for something that included a bunch of items in this week’s CSA box. I modified it a bit to make it a bit lighter and to use what we had on hand — it is super-simple and easily adaptable. This soup/bisque has a really nice sweet flavor from the corn, and is a great base for a nice pile of delicious Dungeness crab — though you’ll probably want to wait for it to go on sale. That stuff is expensive!
I’ve got just one question for you.
Do you like crab?
I love crab, why?
Do you like sweet corn?
You know I do… that’s two questions, by the way.
Doh — whatever. I just think you’re going to love this — have a spoonful.
Whoa, that’s awesome! The flavor of the corn in the soup is great, and then getting to crunch on those kernels… delicious!
Yeah — all that, and — piled with crab!
I heart crab! Hey — I’ve got just one question for you.
Do we have to share this?
Summer Corn and Dungeness Crab Bisque
4 cloves garlic, peeled
3 tbsp butter
18-20 baby carrots
1 large yellow onion
3-4 Swiss chard stems
2 stalks celery
2 medium zucchini
2 tbsp Herbes de Provence
3 cups chicken broth (or vegetable, or a little of each)
2 ears of sweet corn, husked
1 cup fat-free Half and Half
1 pound of Dungeness Crab meat, diced
Preheat the oven to 350 degrees.
Place the garlic in an aluminum foil pocket, drizzle with olive oil, and seal.
Roast for 30 minutes.
Meanwhile, in a dutch oven, melt the butter over medium heat.
Start dicing the vegetables and add them to the pot, starting with the carrots and working your way through to the zucchini.
Saute for about five minutes, and add in the herbs. Once vegetables have softened, add in the broth, reduce to a simmer, cover, and cook for about 30 minutes.
While the vegetables are simmering, bring a large pot of water to boil and boil the corn for about three minutes.
Remove and let cool a bit, slice the kernels from the cob, and set aside.
“Milk” the cob (run the back of your knife down the length of the cob after the kernels are removed to collect the delicious milky corn squeezin’s) and add this to the pot.
Once the garlic is roasted and the vegetables have been simmering for 30 minutes, add the garlic and Half-and-Half.
Use a stick-blender to puree the vegetables and stock into a smooth consistency — you’ll get texture in a bit.
Add the reserved corn and half of the crab meat to the pot, mix well, and simmer for another five minutes.
Season with salt and pepper to taste.
Divide among bowls, and garnish with remaining crab meat.
4-6 generous servingsPrint This Recipe