Chef MiMi J’s Corn Bisque
Ingredients:
1/4 cup butter or bacon fat
3/4 cup onion, chopped¼ 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
Directions:
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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