Sweet Corn Bisque with Crab, Cilantro, and Avocado | James Beard Foundation
Elevate summertime corn in this refreshing soup from Dallas chef Janice Provost. Serving it at room temperature—instead of chilled or hot—lets all the flavors shine through.
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Ingredients
- 6 ears corn, shucked
- 2 tablespoons olive oil
- 1/2 cup white or yellow onion, rough chopped
- 3 cloves garlic, rough chopped
- 1 teaspoon cayenne
- 1 teaspoon turmeric
- 1 ½ quarts high-quality light vegetable stock
- 1 cup uncooked long-grain white rice
- Bay leaf
- Salt to taste
- 1 avocado, diced
- 2 tomatoes
- 2 tablespoons cilantro, minced
- Juice of 1 lime
- Salt
- pepper
- 1 pound lump crab, picked and cleaned
- Optional: cilantro flowers or micro-cilantro
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