Chilled Corn and Crab Bisque is a mouthwatering corn soup that is a perfect make ahead recipe for summer or entertaining. The crab topping with silky smooth soup is unforgettable!
The best way to describe this dish is with the words from my husband:
“The corn/crab soup or whatever it is, is one of my favourite sides. You should definitely highlight this item on your blog.”
Since I make the majority of the food my husband eats (all breakfasts, most lunches and all dinners) this is a huge compliment for this dish. You can note that he may not be eloquent with his description, but the general point is obtained.
What originally drew me to this recipe was that it is a chilled soup (key for a pregnant lady over the summer) and that it’s relatively quick for maximum flavours. Plus, corn. It is summer after all. It’s a delicious corn soup that we’ll make again next time corn is in season.
They’re not corn soup, but they’re are loaded with fresh corn:
Chilled Corn and Crab Bisque is a mouthwatering corn soup that is a perfect make ahead recipe for summer or entertaining. The crab topping with silky smooth soup is unforgettable!
- 4-6 ears corn (I used 5 and mine were on the small to medium size)
- 1 stalk lemongrass
- 1 14 oz (330 ml) coconut milk, low fat is fine
- 2.5 cups (625 ml) vegetable or chicken stock, plus more if bisque is too thick
- 2 tbsp ginger, peeled and chopped
- 2 tbsp chopped shallots, approx. 1 large shallot
- 1 tbsp fish sauce
- 2 tbsp chopped basil plus more for garnish
- 1 227 gr (1/2 lbs) packaged crab meat or cooked shrimp
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tsp chili oil, optional
-
Holding the end of the corn slice the kernels off each ear to yield 4-5 cups of kernels. Cut or break 2 of the cobs into 2-3″ pieces, keeping kernels and cobs separate. Discard remaining cobs. Set aside.
-
Slice bottom inch off lemon grass and discard. Cut a 3″ piece off the bottom, discard top. Peel and discard firm outer layers of stalk until the inside is exposed. Finely slice the inside portion.
-
Combine chopped cobs (NOT the kernels), with coconut milk, stock, lemongrass, and ginger in stock pot over high heat. Bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat, discard cobs, and allow to cool.
-
Meanwhile, heat oil in a medium sauce pan over medium heat. Add shallots and cook for 2 minutes. Add corn kernels and cook until tender 8-10 minutes. Season with salt and pepper. Remove from heat.
-
Combine half of coconut milk mixture with half the kernels mixture in a blender. Purée until smooth. Pour through a fine mesh sieve into a large bowl. Repeat with remaining corn and coconut milk mixtures.
-
Stir in fish sauce, 2 tbsp basil, and 1/2 cup of crab meat into soup. If soup is too thick add more stock.
-
Refrigerate until cold, 2 to 3 hours. Taste and add more salt and pepper is desired.
-
To serve place additional crab meat in shallow bowls, top with soup, basil (garnish), and chili oil if desired.
Recipe from House & Home Magazine
Enjoy! xo
No Churn Ice Cream 3 Ways
