Crab, Corn and Poblano Bisque
February 28, 2013
There’s nothing better than a nice warm bowl of bisque during the cold winter months. This is one of my favorites, combining lump crab meat, fire roasted corn, potatoes and roasted poblanos in a rich creamy broth.
1 16oz can lump crab meat (I used Jack’s Catch)
3 ears white and yellow corn
1 poblano pepper
2 medium white potatoes, peeled and cubed
1 shallot, minced
2 tbsp. butter
32oz chicken stock
2 cups heavy cream
Salt and pepper to taste
½ tbsp. 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.
- Clint Cantwell, Grilling.com Editor