Bobee Harriet’s Corn and Crab Bisque

Name: Bobee Harriet’s Corn and Crab Bisque
Yield: Feeds 4-6
Ingredients: 3 tbsp spice mix (equal parts cumin, dried oregano, paprika, salt, garlic powder, about 2 tsp each); 50 g (6 tbsp) flour; 80 g (5 tbsp + 1 tsp) butter; glug of sherry (optional); handful fresh parsley, chopped; 2 bay leaves; 500 ml (2¼ cups) single cream; 250 g (1½ cups) frozen sweetcorn (or fresh sweetcorn, boiled and sliced from the cob); pinch cayenne pepper; 1 tsp dried thyme; 1 l (4 cups) chicken stock; 200-250 g (roughly 1 cup) crab meat (Harriet likes claw, but you can use any); 2 spring onions, chopped; 2 garlic cloves, very finely chopped

Preparation info

Feeds
4-6

Difficulty
Easy

Appears in

Grand Dishes

By Iska Lupton and Anastasia Miari

Published 2021

About

Ingredients

1 l (4 cups) chicken stock
2 garlic cloves, very finely chopped

Soup

Method

In a big soup pan combine the stock, garlic, herbs and spices with half the corn and bring to a simmer.
Meanwhile, in a separate pan make the roux. Melt the butter and slowly whisk in the flour and cook until it’s lightly coloured.
Add the roux to the soup pan with the rest of the corn, followed by the spring onions (reserving a few to garnish), the c