Chilled Corn & Crab Bisque

Chilled Corn & Crab Bisque

This is a chilled soup that is a perfect way to make use of any crab feast leftovers.  Discarded shells become stock, and a little crab meat to garnish.  Store bought seafood stock can easily be substituted here, along with already picked fresh blue crab meat.  

    Crab & Corn Stock

    • crab shells from feast, rinsed of seasoning (approx. 12 top shells and a few legs)
    • 2 carrots chopped
    • 1 small yellow onion chopped
    • 2 cloves of garlic
    • 1 bay leaf
    • 3 corn cobs (kernels set aside for another use)

    Place all ingredients in slow cooker.  Add water until ingredients are just covered.  Cook on low for 6 hours.  Strain and discard solids.

    Bisque

    yields 1 quart of soup

    • 1 quart crab & corn stock (can substitute store bought seafood stock)
    • 2 T butter
    • 1 small yellow onion diced
    • 1 T flour
    • 3 ears of grilled corn, keep both kernels and cobs
    • 1/2 t tumeric
    • 1/2 C milk
    • blue crab meat, Chesapeake Bay seasoning, olive oil for garnish

    Add onion and butter to large pot, bring heat to medium-low.  Cook until butter has melted and onions are translucent.  Add flour.  Stir until flour and butter have combined to form a paste and all flour is cooked; approx. 5 mintues.  Slowly add crab stock.  Add corn cobs and tumeric to pot.  Add all corn kernels to soup, except for a Tablespoon or 2 for garnish.  Season with salt and pepper.  Increase heat and simmer soup for 30 minutes.  Reduce heat to low and add milk.  Continue to cook on low for 15 minutes.  Allow soup to cool slightly.  Discard corn cobs.  Add a ladle of soup to a high-speed blender.  Blend soup on high.  Continue blending the rest of the soup in batches; season if needed.  Keep the soup in your fridge until ready to serve.

    Plating:

    Laddle chilled soup into bowl.  Put a spoonful or two of blue crab meat directly into the center of the bowl.  Garnish with a few corn kernels.  Sprinkle Chesapeake Bay seasoning on top, finish with some drops of olive oil.

    Pairing:

    cocktail: Charred Lemon Gin & Tonic

    beer: A summer seasonal American blonde goes nicely with this soup.  These beers are bright, easy drinking, and usually have a subtle citrus quality to them.  An of-the-moment brew with an of-the-moment soup.  Some beers to look for: Victory Summer Love, Narragansett Summer Ale, Heavy Seas Gold Ale.