Corn and Oyster Bisque
A rich and creamy oyster bisque with sweet corn.
4 teaspoons butter or margarine
4 teaspoons all-purpose flour
3 cups water
4 teaspoons seafood base or bouillon granules
1 bay leaf
1 cup frozen corn
18 oysters, shucked, reserving liquor
1/4 teaspoon Tabasco pepper sauce, or to taste
Paprika and parsley for color and garnish
2 cups milk
- Melt butter in pan. Add flour and stir to make a roux. Add water slowly while stirring. Add seafood base or bouillon granules and stir until smooth. Add bay leaf and corn. Bring to boil. Lower heat to a simmer and add oysters, Tabasco, paprika and parsley. Cook for 2 minutes until oysters plump.
- Remove from heat and stir in the milk and serve.
Makes 8 servings.