Snow Crab & Charred Corn Bisque

Ingredients:

• 2 cups fresh potatoes, peeled and diced

• 1 ½ cups frozen corn, thawed

• ½ cup green onions, chopped

• ½ cup celery, chopped

• ¼ cup green pepper, chopped

• ½ cup butter, melted

• 2 cloves garlic, minced

• 2 ½ cups half & half

• ½ cup chicken stock

• 2 bay leaves

• 1 teaspoon fresh thyme

• ½ teaspoon smoked paprika

• ¼ teaspoon black pepper

• ½ teaspoon hot sauce

• 1 tablespoon Worcestershire sauce

• 1 teaspoon Pier Perfect Seafood Seasoning

• 1 pound Snow Crab meat

• ¼ cup dry sherry

• ½ teaspoon lemon zest

• ¼ cup heavy cream (for finishing)

• Fresh fennel fronds for garnish

Instructions:

1. In a large pot over medium heat, melt the butter. Add green onions, celery, and green pepper. Sauté for 3–4 minutes until softened.

2. Stir in the garlic and cook for another minute until fragrant.

3. Add the diced potatoes, seafood stock, and half & half. Bring to a gentle simmer and cook for about 12–15 minutes, or until the potatoes are fork-tender.

4. Using an immersion blender, blend a portion of the soup to create a creamy texture while leaving some chunks intact.

5. Stir in the frozen corn, bay leaves, thyme, smoked paprika, black pepper, hot sauce, Worcestershire sauce, and Pier Perfect Seafood Seasoning. Let simmer for 5–7 minutes, stirring occasionally.

6. Pour in the sherry and let it cook for 2 more minutes to blend the flavors.

7. Gently fold in the lump crabmeat and lemon zest. Reduce heat to low and let it simmer through for 5 minutes.

8. Discard the bay leaves and stir in the heavy cream for a final luxurious touch.

9. Serve hot, garnished with fresh fennel or parsley, green onions, and an extra dash of Pier Perfect.

Chef’s Tip:

For an extra punch of flavor, roast the corn in a dry skillet until lightly charred before adding it to the bisque. This enhances the sweetness and adds a subtle smoky depth to the dish!

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