The corn is so sweet this time of year and we always buy more than we can eat so I end up making chowders mostly (Creamy Corn Chowder). Well this time I made a bisque and my hubby called it outstanding!
Creamy Corn Bisque & Curly Shrimp Bites
3-4 ears of fresh picked corn
3 cups water
3 cups 2% milk
1 onion diced
1 tsp old bay
1 tsp celery salt
12 large shrimp
1/2 cup white wine
3 tbs butter
salt & pepper
1 1/2 cups corn stock
rosemary bread toasted
In a large wide rimmed pan with a lid, cook the corn on high in 3 cups water and 2 tsp of salt for 8 minutes. Remover the corn from the water and reserve the corn stock. Cut the corn off the cob and set aside. In a seperate wide rimmed pan with a lid, add the cobs with 3 cups of milk and cook on medium low covered for about 10 minutes. Again, remove the corn cobs from the liquid and reserve the milk. With the back of your knife scrape down the cob to extract all the milk and corn juice and pulp.
Heat 1 Tbs of butter in the first pan you used and saute the onions until tender. Add the old bay and celery salt. Next add the wine and cook for about 5 minutes. Add the corn that was cut off the cob and the corn stock. Cook for another 5 minutes. Finally add the corn pulp and corn infused milk. Turn the burner on low and allow all the flavors to combine.
As if you were going to butterfly the shrimp, slice them all the way through. This will allow them to curl up in the cooking process. Season them with salt and pepper. In 2 Tbs of butter, flash cook the shrimp on medium high. The cooking process should only take about 1 minute. The shrimp will curl into little bite sized pieces.
In a food processor, pulse the soup until it is completely blended and creamy. Top with a few kernels of corn, the shrimp and a drizzle of the butter from the cooked shrimp. Serve with toasted rosemary bread for added herb flavor. Delicious!!!