It’s really felt like fall around CLE this past week. The crisp air was calling for a bisque or chowder, especially after we ended up with corn and thick-cut bacon from our Fresh Fork Market share. This bisque features sweet crab and corn paired with the smokey flavors of chipotle and bacon. So delicious and comforting, and perfect for enjoying on a cool Saturday night. Make the whole batch and dive into the leftovers throughout the week!
The following serves 6 (compliments of This Girl’s Gotta Eat with inspiration from Cuisine at Home):
- 1 Tbsp olive oil
- 4 slices thick-cut smoked pork bacon, diced
- 6 corn cobs (if you can, use leftover grilled corn cobs)
- 4 cups skim milk (I use skim milk for a healthier option, but for a richer flavor you can use cream or whole milk instead)
- 3 cups reduced-fat, low-sodium chicken stock
- 1 small white or candy onion, diced
- 2 celery stalks, diced
- 1 large carrot, peeled and diced
- 3 garlic cloves, minced
- Kosher salt to taste
- 1 Tbsp tomato paste
- 1-2 chipotle in adobo
- 1/4 – 1/3 cup flour (white or whole wheat)
- 1 cup dry white wine
- 1/4 cup dry sherry
- Corn from 4 corn cobs
- 16 oz wild caught crab meat, drained
- Chopped cilantro
In a large dutch oven, heat oil over medium-high heat and add diced bacon. Cook bacon until crisp, stirring often. Remove bacon to a paper-towel lined plate and set aside.
To the bacon drippings, add the onion, celery and carrots and saute veggies for about 10 minutes.
Meanwhile, add 6 corn cobs (kernels removed) to a large pot and cover with milk and chicken stock. (When I make grilled corn, I’ll cut the corn off the cob after it’s grilled and then freeze the cobs to use in soups like this later. You could of course use fresh corn instead). Heat over medium and bring to a low simmer, then reduce heat to low for about 20-25 minutes to infuse the flavor of the cobs into the liquid. Remove cobs from the liquid and discard.
Add the minced garlic and salt to taste to your sautéed veggies and cook until fragrant, about a minute. Next add the tomato paste and chipotle in adobo (add the whole chipotle, 1 for less heat 2 for more heat). Cook for a minute or so, stirring everything together. Next add the flour, stir to combine, and cook for another minute (use 1/3 cup for a slightly thicker consistency if you’d like).
Deglaze with the wine, whisking to combine. Cook until the wine is nearly evaporated and gets nice and thick. Next whisk in the warmed milk and stock, along with the sherry. Simmer on low until it starts to bubble, stirring occasionally. Season with salt to taste.
Remove from the heat and puree until smooth using an immersion blender. Turn the heat back onto low and add the corn (to cut the corn off the cobs, put a small bowl upside down inside a large bowl, stand the corn straight up and from the top to the bottom, cut the corn off the cob using a large knife – the large bowl will collect the kernels). Simmer for about 30 minutes, stirring occasionally. Taste and season with salt if needed. Fold in the crab gently just before serving.
Serve bisque garnished with crisp bacon and chopped cilantro.