Thursday, March 12, 2015

Corn Bisque with Crispy Bacon and Fried Okra

Chef MiMi J’s Corn Bisque

1/4 cup butter or bacon fat
3/4 cup onion, chopped
¼ cup bell pepper
1 jalapeno chopped
2 tablespoons fresh parsley
3 (14 ounce) cans chicken broth
3 cloves garlic
2 bay leaves
1 tablespoon herb de Provence
1/2 teaspoon cayenne pepper
1 teaspoon Cajun seasoning
salt and pepper to taste
4 ears corn, kernels cut from cob
1 cup heavy cream
1 cup smoked gouda
 1/4 cup all-purpose flour
Thick fried bacon pieces and fried okra pieces to top bisque


 Heat butter in a large pot over medium heat. Stir in onion, bell pepper and jalapeno; cook until soft and add flour. Cook for an additional 5 minutes on low then pour in heavy cream. Add smoked gouda and stir until completely melted. If the mixture gets too thick add some of the broth. Once the cheese is melted add the broth and bring to a boil. Stir in parsley, garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.

Add fried bacon and okra to plated bowls of soup to keep it crispy.

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