Make Ahead

Summer Sweet Corn Bisque with Tempura Blue Crab and Cayenne Oil

July 29, 2011
1 Ratings
  • Serves 8 to 12
Author Notes

Get the Sweetest Yellow Corn and Make into something special like a wonderful Summer Corn Bisque. We make this Bisque Vegetarian... and you could easily make it Vegan. —Poplar Springs

What You'll Need
  • Sweet Yellow Corn Bisque
  • 12 pieces Yellow Corn Ears
  • 1 piece Yellow Onion
  • 2 sprigs Rosemary
  • 2 teaspoons Toasted Coriander
  • 1 piece Clove Garli
  • 2 pieces Medium Poblano Peppers
  • 2 quarts Home Made Vegetable Stock
  • 8 to 12 ounces Heavy Cream
  • 1 teaspoon Molasses
  • Toasted Cayenne Oil
  • 2 tablespoons Good Quality Cayenne Pepper
  • 8 ounces Grapeseed Oil
  1. Sweet Yellow Corn Bisque
  2. Cut Kernels from the ears of corn
  3. Rough Chop Onion and Poblano Pepper
  4. Sweat in a Sauce Pot your Corn, Onion, Garlic, Peppers and Rosemary with a little Olive oil
  5. Add Toasted Coriander
  6. Add Vegetable Stock and Simmer for 30 Minutes
  7. Add Molasses
  8. Let cool for 30 Minutes and then using a Blender, blend all ingredients adding the Heavy Cream Slowly.
  9. Once Blended together and checked for seasoning pass the soup through a China Cap to remove the skins. Chill and Serve as Needed
  1. Toasted Cayenne Oil
  2. Toast Cayenne in a Sauce Pan
  3. Add Grape Seed Oil
  4. Let Stand for 12 Hours and Strain through a fine sieve.
  5. Warm Bisque and Add Cayenne as preferred
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1 Review

Lizthechef July 30, 2011
This looks wonderful - and the molasses is an interesting ingredient here.