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.

 

2 Comments

  1. Lila Finhill on April 6, 2017 at 3:26 am

    Just returned from dinner at Sea Star and had the most delicious Dungeness Crab and and sweet cornbisque. Is it possible to have the recipe?

    Thank you,
    Lila Finhill



  2. Lila Finhill on April 6, 2017 at 3:28 am

    Want recipe for Dungeness Crab and Sweet Corn Bisque. Loved it!