Chipotle Crab, Corn and Bacon Bisque

15 09 2014

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!

Chipotle Crab, Corn and Bacon Bisque

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.


Sweet Potato, Corn and Kale Chowder

16 11 2013

This is a knock-out, healthy chowder recipe for cool fall or winter nights! The original recipe is vegan, from Clean Food by Terry Walters, however I switched it up for ingredients I had.

Sweet Potato, Corn and Kale Chowder

Sweet Potato, Corn and Kale Chowder

The following serves 3-4 (adapted from Clean Food by Terry Walters):

  • 2 Tbsp extra-virgin olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • Red pepper flakes
  • 2 medium sweet potatoes, peeled and diced
  • 1 bag frozen corn
  • 1 tsp dried thyme
  • 2 cups stock (use chicken or veggie)
  • 2 cups non-fat half and half (could also use skim milk)
  • Parmesan cheese rind (optional)
  • 1 Tbsp whole wheat flour
  • 1 bunch kale, chopped
  • Salt and pepper
  • Spicy olive oil (optional)

In a large pot over medium heat, saute onion in 1 Tbsp oil until soft, about 3 minutes. Add garlic, pinch of red pepper flakes, sweet potatoes, corn, thyme and stock, and simmer for 5 minutes.

Add enough half and half or milk to cover the veggies. Bring to a boil, reduce heat and simmer until veggies are soft, about 20 minutes. I added a parmesan cheese rind to help enhance the flavor, you don’t have too if you don’t have one though.

Meanwhile in a small saucepan make a little roux. Heat another Tbsp of oil and add a Tbsp of whole wheat flour, cook, stirring for a minute until flour dissolves. After the soup has been simmering for 15 minutes, whisk the roux into it until blended. Continue to stir the remaining 5 minutes of cooking.

Off heat, partially puree the soup using an immersion blender – this will help thicken into a chowder along with the roux. Don’t puree too much, you still want to see some chunks of corn and potatoes.

Add kale, return chowder to a simmer and cook until kale is tender. If the chowder is too thick, add additional stock to achieve desired consistency.

Season to taste with salt and pepper and serve. I also finished with a drizzle of some spicy olive oil since the soup is a tad on the sweeter side. I’d suggest tasting it and adjusting seasoning based on your own preference.

Citrus and Ham Infused Corn Chowder

2 12 2011

Last month I posted about making the perfect ham, which I intentionally saved the leftovers from – including the bone. Traditionally, the leftover bone from the ham as well as it’s juices are used to make split pea soup. Being different, I decided to take those leftovers and make a spin on this corn chowder recipe courtesy of Tyler Florence. Read on and be sure to check out This Girl’s twists below.

Citrus and Ham Infused Corn Chowder

The following serves 8 small servings, or 4-6 large servings:

  • 2 tablespoons butter
  • Extra virgin olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 6 sprigs fresh thyme, leaves only
  • 1/4 cup all-purpose flour
  • 6 cups vegetable stock (see what I used for the stock below)
  • 2 cups heavy cream (I used half and half instead)
  • 2 potatoes, peeled and diced (I actually left the skin on)
  • 6 ears corn (about a 1 lb bag of frozen corn)
  • Salt and freshly ground black pepper
  • 1/4 cup chopped fresh parsley (I used a few leaves of fresh sage)

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture). If you have a hard time deciphering if the potatoes have broken down, use my trick and use a potato masher to mash them and break them up a bit.

Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley or sagae and give it another little drink of olive oil. Ladle the soup into bowls and serve.

This Girl’s twist with the stock: As I mentioned above, I used  leftovers from the perfect ham recipe I posted about last month to make a citrus-ham stock for this chowder rather than using vegetable stock. I ended up with about 3 cups of the leftover juices from the ham. I froze it and then brought it to a boil over medium heat the night I made this chowder. I then added the ham bone to the warmed juices along with 5 cups of water and boiled that over medium-high heat for about 30 minutes. This then became my stock that I used in place of the vegetable stock, which gave a delicious and unique flavor to the chowder 🙂