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Crab Buttermilk Bisque

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Ingredients
  

  • 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
  • salt
  • 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

Instructions
 

  • 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.

Notes

The soup, without the garnishes, can be cooled and stored in an airtight container or zip-lock bag in the refrigerator for up to 4 days, or in the freezer for the soup up to 3 months. Defrost overnight in the refrigerator and reheat over low heat until hot. If the soup separates, blend it in the pot with an immersion blender or in a blender with a light slightly ajar.