Try this Corn And Oyster Bisque recipe, or contribute your own.
Suggest a better descriptionCut the corn kernels from the cobs on a work surface, transfer them to a large saucepan, and with the back of a knife scrape the milk from the cobs into the pan. Cut each cob into 3 pieces and add them to the pan. Add the water and the bay leaf and simmer the mixture, covered, for 30 minutes. Discard the cobs and the bay leaf, in a blender puree the corn mixture in batches, and strain the puree through a fine sieve into a bowl, pressing hard on the solids. Transfer the puree to the pan and pour the reserved oyster liquor through a fine sieve into the pan. Add the milk, the Tabasco, and salt to taste and heat the mixture over moderate heat, stirring, being careful not to let it boil, until it is hot. Add the oysters and heat the soup, stirring, being careful not to let it boil, for 3 minutes, or until the edges of the oysters curl. Ladle the soup into heated shallow bowls and garnish each serving with some of the parsley and the paprika. Makes about 7 1/2 cups, serving 6 as a first course. Gourmet November 1991
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Serving Size: 1 Serving (478g) | ||
Recipe Makes: 1 servings | ||
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Calories: 63 | ||
Calories from Fat: 22 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 60.8mg | 2 % | |
Potassium 189.7mg | 5 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 6g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 63
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