Creamy awesome bisque!
For our feast night meals usually everyone is responsible for a course (or two) My husband was suppose to be doing this bisque but he was out in the rain with the pig most of the day with our son; so, Paul with my help (he did most of it) made this deliciously creamy bisque.
Paul, never follows a recipe exactly, if he follows one at all. So we started with a basic recipe which is below and he added the poblano pepper and tweaked it somewhat. So, when you start this recipe, just know that you can make whatever changes you want. Originally we had pureed all the soup with all the corn in it already. Luckily I had some frozen (fresh) corn that I had bought back in the summer and we added that at the end for some texture. It turned out wonderful. I think we all would have liked to have more than the little espresso cup portion that we were given; but we knew we had much more food to come.
Paul was also responsible for putting together the menu, buying the pig, rigging the cooking equipment with his dad, doing the pork belly, brining and cooking the pig (with dad’s help) and making the sauces to go with the pig. So we depend on him a lot for our feast meals. He whipped the bisque together (with my gophering help) in no time.
Sorry, no upclose and personal pictures of the soup — I think we were busy eating all night and the pictures did not all turn out. But, at least you have the recipe.
Corn and Crab Bisque
1 roasted poblano pepper, seeded and chopped
1/4 c. butter
1/2 c. onion, chopped
2 cloves garlic
2 bay leaves
1/4+ tsp. cayenne pepper
1/4 tsp. Cajun seasoning
salt and pepper to taste
4 ears of corn, kernels cut from cob
1/2 c. half and half
1/2 c. milk
8 oz. picked crab meat (I used snow crab legs)
cayenne pepper to garnish
Roast the poblano pepper over an open flame (stove top) or broil in oven until blackened. Put in paper bag, close shut, and sweat for 10 minutes, remove skin, chop and set aside.
Heat the butter in a large sauce pan. Stir in the onion and cook until soft and translucent. Add the chicken broth and the chopped pobano pepper and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt and pepper. Stir in 1/2 of the corn and simmer about 10 minutes. Remove the soup from burner and let cool a little. Pour the soup into a food processor or blender (be careful with the steam) and process until smooth.
Put the soup back into the saucepan and add the half and half. In a small bowl stir the 1/2 c. milk and the flour together. Slowly stir into simmer soup. Stir constantly and simmer for 1-2 minutes. Add in the remaining corn kernels and simmer another 5 minutes. Stir in the crab meat and cook until it has warmed through, about 5 minutes.
Serve and enjoy.