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    31st August 2010

    Summer Corn and Dungeness Crab Bisque

    posted in Soups and Stews |


    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!


    Chris says:

    I’ve got just one question for you.

    Lisa says:

    What’s that?

    Chris says:

    Do you like crab?

    Lisa says:

    I love crab, why?

    Chris says:

    Do you like sweet corn?

    Lisa says:

    You know I do… that’s two questions, by the way.

    Chris says:

    Doh — whatever. I just think you’re going to love this — have a spoonful.

    Lisa says:

    Whoa, that’s awesome! The flavor of the corn in the soup is great, and then getting to crunch on those kernels… delicious!

    Chris says:

    Yeah — all that, and — piled with crab!

    Lisa says:

    I heart crab! Hey — I’ve got just one question for you.

    Chris says:

    What’s that?

    Lisa says:

    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 servings

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    This entry was posted on Tuesday, August 31st, 2010 at 10:34 pm and is filed under Soups and Stews. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 2 responses to “Summer Corn and Dungeness Crab Bisque”

    1. 1
      On September 1st, 2010,Elizabeth said:

      Mmmm yum! I just had sweet corn and crab salad for dinner last night, but this looks like something I could dig right into!

    2. 2
      On September 20th, 2010,Kevin (Closet Cooking) said:

      That bisque looks amazing!

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