CORN AND OYSTER BISQUE
Steps:
- Cut the corn kernels from the cobs on a work surface, transfer them to a large saucepan, and with the back of a knife scrape the milk from the cobs into the pan. Cut each cob into 3 pieces and add them to the pan. Add the water and the bay leaf and simmer the mixture, covered, for 30 minutes. Discard the cobs and the bay leaf, in a blender purée the corn mixture in batches, and strain the purée through a fine sieve into a bowl, pressing hard on the solids. Transfer the purée to the pan and pour the reserved oyster liquor through a fine sieve into the pan. Add the milk, the Tabasco, and salt to taste and heat the mixture over moderate heat, stirring, being careful not to let it boil, until it is hot. Add the oysters and heat the soup, stirring, being careful not to let it boil, for 3 minutes, or until the edges of the oysters curl. Ladle the soup into heated shallow bowls and garnish each serving with some of the parsley and the paprika.
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Moharani. Bangladesh
[email protected]I can't wait to try this recipe!
Kyuan Graham
[email protected]This recipe is a keeper!
Mustafa Shabbir
[email protected]This is a great soup to make ahead of time.
Ibrahim Abhi
[email protected]I'm definitely going to try this recipe again.
Alpha Pioneer
[email protected]This was the perfect soup for a cold winter day.
Asad Jadran
[email protected]I'm not a big fan of seafood, but I really enjoyed this bisque.
Ethel Lusk
[email protected]This is a great recipe for a special occasion.
Gabriela L.B.
[email protected]I would definitely make this again.
Zowi Dawit
[email protected]Delicious!
Gita Rani
[email protected]This was my first time making corn and oyster bisque and it turned out great! I followed the recipe exactly and it was perfect.
Emma Nunley
[email protected]The corn and oyster bisque was creamy and flavorful. I served it with a side of crusty bread and it was perfect.
Holly Dains
[email protected]This recipe was easy to follow and the bisque turned out delicious. I especially liked the addition of the sherry.
pearl seakgosing
[email protected]I've made this bisque twice now, and it's always a crowd-pleaser. The only thing I changed the second time was to add a little bit of cayenne pepper for a bit of a kick.
Mamello Mellow
[email protected]This corn and oyster bisque was a hit with my family! The flavors were rich and creamy, and the corn and oysters were perfectly cooked.