Farm to Table: Summer Corn and Crab Bisque

And now another Farm to Table brought to you by Farm Families of Mississippi. Hey guys, it's Chef Katie Dixon with Farm to Table. I am so excited that you're joining me in the Birdies kitchen today. Pull up a seat and let's learn a few things. We are going to be making a delicious corn and crab bisque. This is one of my most summer favorite dishes. All right, we're going to put it on a medium heat. We're going to add a little bit of olive oil and we're about a half of a large onion, one small onion. We're going to add in a little bit of salt, red pepper flakes, who doesn't love a little kick, and a little bit of pepper. If you want to add white pepper instead of black pepper, you absolutely can. So we're going to let this come to a little simmer. We're going to add in some chopped red bell pepper. I love the color of the red bell pepper. So our onion and our red pepper have been cooking for a couple minutes, so we're going to add in our garlic now. The kitchen's smelling really good about this time. And once this is simmered for about five minutes, we're going to add in our corn. Now I love to use fresh corn from right here in the state of Mississippi. We're going to use about four ears of corn on this and we're going to let this all just cook down really nicely together. The colors in this are so pretty. One thing I really love about this soup is that you actually can eat it chilled or you can eat it hot. And that's just a favorite for me because I know sometimes in the heat of Mississippi, I like something like a cold soup. This one is really good either way. All right guys, it's smelling good in here. We've got our corn, our onions, our garlic, our red bell peppers, a little salt, pepper, and red pepper flakes, and we've been cooking it down for about five minutes. Now it's time to add in just a little bit of flour. I'm using a gluten-free flour. You can use any kind of flour you want though. I want to just thicken this up just a little bit and then we're going to add in just a little bit of stock. That's going to be about a half a cup. And you can use chicken stock, you can use veggie stock, you can use seafood stock, whatever you prefer. Just going to thicken the soup up just a little bit. It is smelling so good. All right, at this point what we want to do is we're going to take half of these ingredients and we're going to blend them. So we're going to thicken up the soup and give it two textures. So I'm going to turn down to a low-medium heat our stove top and I'm going to take half of our mixture and I'm going to blend it up and I'm going to add it back in with the other corn and red pepper. All right, and we're going to add this back in. This looks beautiful. The textures are so pretty. What we're going to add now is just a little squeeze of lime. This is just going to bring out all the flavors. Just a little bit of citrus goes a long way. It smells so good in here. And last but not least, we're going to add our crab meat. Now guys, I have to give it a little taste to make sure we don't need anything and maybe because I'm a little bit hungry. Oh that's so good. All right, so let's ladle this up. These are all things that make me happy guys. We're going to add a little bit of avocado to the top. I'm going to add in just a little bit of fresh crab meat to the top and then we're going to do just a little bit of chive right across the top. From my heart to your table, a delicious summer corn and crab dish. Enjoy! Find this recipe and more at wdam.com slash farm to table.