COOKING WITH CHEF JOHN HOWIE: DUNGENESS CRAB AND SWEET CORN BISQUE

What could possibly be more comforting in cold, January weather than a smooth, creamy, seafoody bisque? One of Chef John Howie’s favorite recipes straight out of his cookbook Passion & Palate, this soup is seeped in the Pacific Northwestern aroma of fresh dungeness crab, texturized with pureed sweet corn. “The only thing better than bisque soup, is a savory crab bisque soup,” says Chef John Howie, and going by the popularity of this dish is at the chef’s Seastar Restaurant And Raw Bar in Seattle, his patrons couldn’t agree more.

 

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