When we featured Boutique Bites' fabulously girly event not long ago, my eyes were immediately drawn to these corn & crab bisque shooters. Not only are they a breeze to whip up, they look adorable with the addition of a sparkly pom, and can easily be enjoyed with one hand as your guests balance a cocktail in the other. So, in true SMP fashion, we asked Elaina to spill the beans on how she whipped up this sweet appetizer. And spill she did.
Corn and Crab Bisque Shooters
|6 ears of corn, husk removed||4 cups corn stock (recipe below)|
|1 shallot, thinly sliced||1T olive oil|
|1T butter||Salt, to taste|
|Minced chives, to garnish|
FOR THE STOCK:
Slice corn kernels off of ear, reserving ears.
Place ears in a pot, cover with water. Bring to a boil and then simmer for 10 minutes.
Strain stock, and use to prepare soup.
FOR THE SOUP:
Sauté the shallots in a pan with the olive oil and butter until soft.
Add the corn kernels to the pan. Season with salt and continue to sauté on low heat for 10 minutes.
Add 2 cups of the corn stock to the pan and let simmer for 10 more minutes. Once kernels are completely soft, transfer to a blender and puree until smooth, adding more stock as needed for desired consistency.
Season with salt, pour into shot glasses and serve with warm crab.