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chilled corn bisque with avocado and crab

August 6, 2010

when i went to the store the other day, corn on the cob was on sale for 10 cents an ear. are you kidding ME? i seriously have never seen corn that cheap. i couldn’t resist. what to make, what to make? of course, nothing is better than corn on the cob. but, sometimes you want to change it up a bit. so i thought of this recipe i used to make before i dealt with food allergies. it was only a matter of converting it to what i can eat.

i love making light and flavorful meals in the summer. and when you think summer, you most certainly do NOT think soup. but this soup is served cold or at room temperature. perfect for those warm summer evenings. the flavors in this bisque are delicious, light and lovely. you can serve it as a main course, or as an appetizer. if you are entertaining, serve the soup in martini glasses for a beautiful presentation. seriously, you will not be disappointed with this refreshing dish!

i modified this recipe from a cooking light recipe favorite of mine. the original is made with chicken stock, butter, and milk and i am sure it had some heavy cream in there somewhere. and with my allergies i can’t do dairy. but i do think that coconut milk really brings another layer of flavor to the soup. and did you know that coconut milk is super good for you? but really, i loved it this way. if you only have milk, feel free to use it in replacement of the coconut milk. just use a few cups of milk instead of the coconut milk. but if you are looking for a healthy recipe, try the coconut milk. you will not be disappointed.

chilled corn bisque

8 ears of corn husked

1/2 cup red onion

1 can of coconut milk

1 cup of water

olive oil

2 cloves of garlic minced

1 cup of fresh crab shelled

1 avocado chopped

1/4 cup basil chopped

1/4 cup cilantro chopped



boil ears of corn for ten minutes. remove from heat and allow to cool. cut corn off the ears and set aside. saute chopped onion in large saucepan until soft. add garlic and corn and saute for one minute. add water and coconut milk and bring to a bubble. cook for a few minutes. remove from heat. add soup mixture to food processor in batches until thoroughly blended. leave mixture out until the soup comes to room temperature or chill for a few hours in the refrigerator. flavor to taste with salt and pepper. garnish soup with crab, avocado, basil and cilantro. enjoy!

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