Bobee Harriet’s Corn and Crab Bisque

Preparation info
  • Feeds


    • Difficulty


Appears in
Grand Dishes: Time-perfected recipes and stories from grandmothers of the world

By Iska Lupton and Anastasia Miari

Published 2021

  • About


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


  1. In a big soup pan combine the stock, garlic, herbs and spices with half the corn and bring to a simmer.
  2. Meanwhile, in a separate pan make the roux. Melt the butter and slowly whisk in the flour and cook until it’s lightly coloured.
  3. 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