Crab Bisque with Grilled Corn and Poblano Pepper
- Yields: 4 Servings
- Cook time: 30 minutes
- Prep time: 20 minutes
- 1 16-ounce can lump crab meat
- 3 ears white and yellow corn
- 1 poblano pepper
- 2 medium white potatoes peeled, cubed
- 1 shallot minced
- 2 tablespoons butter
- 32 ounces chicken stock
- 2 cups heavy cream
- salt to taste
- pepper to taste
- 1/2 tablespoon chopped cilantro
Heat grill to medium high.
Grill corn and poblano pepper until lightly charred on all sides.
Remove from grill and cut corn kernels off of the cob.
Remove stem and core from the poblano and cut in to 1/2 inch cubes.
Place pot on the grill and add butter.
Once butter is melted, add minced shallot and sauté until translucent.
Add chicken stock, cream, cubed potato, poblano, corn and crab meat.
Simmer for approximately 30 minutes, add salt and pepper to taste, blend in cilantro and serve immediately.
- Credit: Clint Cantwell