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Corn and Leek Seafood Bisque


CORN and LEEK SEAFOOD BISQUE
Village Tavern Recipe

2 leeks, washed, trimmed & sliced
1 onion, sliced
4 ribs celery, minced
4 shallots, peeled & chopped
2 sticks butter
1 cup flour
1 1/2 quarts chicken stock
8 ears corn, shucked & steamed, cut off kernels
24 fresh basil leaves
1 tablespoon fresh thyme leaves
1 teaspoon fresh dill leaves
salt & pepper, to taste
2 tablespoons honey
green Tabasco sauce, to taste
2 cups seafood (halibut, scallops, shrimp & lobster),cooked

Saute first 5 ingredients in butter and add flour to form roux. Add the chicken stock. Stir and
bring to simmer. Add half of the corn, all the herbs, salt & pepper, honey and Tabasco. Simmer and skim occasionally.  Turn off heat and cool slightly. Blend the soup in blender. Return back to pot and add cream, seafood and remaining corn.