This soup is a fun twist on DIY broths. The flavor is built with corn. You build a corn broth from the kernels, corn milk, and cob, extracting all the sweet and savory notes. Grab the last corn harvest to enjoy a pot of crab buttermilk bisque.
Crab Buttermilk Bisque
- 6 medium ears fresh corn, shucked
- 8 black peppercorns
- 2 bay leaves
- 2 sprigs of fresh thyme
- 2 Tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 1/4 tsp cayenne pepper
- 1 cup buttermilk, at room temperature
- 8 oz lump crab meat, picked over
- 4 strips of thick-cut bacon, cooked and crumbled
- 18 small baby spinach leaves
- salt and pepper
- Using a sharp knife, cut the kernels off the cob. Repeat with the remaining reserve cobs. Run the dull (top) side of the chef's knife over the cobs over a plate to catch as much of the remaining juice and pulp from the cobs as possible.
- Transfer the juice and pulp to a large pot and add the cobs to 6 cups of water, peppercorns, bay leaves, and thyme leaves. Bring to a boil over high heat. Reduce the heat to medium-low and simmer. uncovered for 20 minutes. Strain the broth through a fine-mesh sieve into a large bowl and discard the solids.
- Return the pot to medium heat, and melt the butter. Add the corn kernels, onion, 1 tsp salt, and cayenne and cook, frequently stirring until the onion is translucent, about 7-10 minutes. Add the strained corn broth and simmer, uncovered, for 10 minutes.
- Puree the soup in the pot with an immersion blender or in batches in a blender with a lid slightly ajar to allow steam to escape. Strain the soup through a fine-mesh sieve and return it to the pot. Add the buttermilk, season with salt and pepper, and cook over low heat until just warmed. Do not boil the soup, or it will curdle.
- Divide the soup amount into individual bowls. Top each serving with crab, bacon, and a few of spinach leaves.