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

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

Bobee Harriet’s Corn and Crab Bisque

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