Corn and Oyster Bisque

1. 1

   Cut 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.

2. 2

   Cut each cob into 3 pieces and add them to the pan.

3. 3

   Add the water and the bay leaf and simmer the mixture, covered, for 30 minutes.

4. 4

   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.

5. 5

   Transfer the puree to the pan and pour the reserved oyster liquor through a fine sieve into the pan.

6. 6

   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.

7. 7

   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.

8. 8

   Ladle the soup into heated shallow bowls and garnish each serving with some of the parsley and the paprika.

* Per serving · 4 servings · Values may vary.

No additional tips available.