Corn – Hungry for Louisiana

Succulent and creamy Emeril’s corn and crab bisque just right for New Year’s Eve

There are two kinds of New Year’s Eve participants: those who go out, and those who stay home.

I’m generally planted in the latter camp….have been for years….and if you’re like me, there’s a good chance you’re casting about for something special to serve for dinner, something that screams romance, friendship, family or just final decadence before resolutions come home to roost.

I’m here to recommend one of my all time favorite soups, Emeril’s corn and crab bisque. Done right, with its perfect balance of dairy and stock, its tender corn and succulent jumbo lump crabmeat, this soup delivers elegance in a way that others don’t. I’ve served it as a main course and as a starter, and each time I’ve placed it on the table, it’s earned rave reviews.

4th of July, Corn, Farmers Markets, Fresh produce, Healthy, Local, Louisiana, One Pot, Soups, Squash

Corn and squash soup brims with summer goodness

One of the easiest ways to use fresh summer produce is in a luscious seasonal soup. I know, it’s hot outside, but your AC is probably on full blast, and soup is an inside dish. Corn soup (…and its many versions) is a longtime favorite around South Louisiana, but adding squash to the mix creates depth and wholesome goodness. Thanks to the Red Stick Farmers Market for planting the seed with their annual Corn & Squash-tastic event last Saturday celebrating the summer bounty. The idea of combining the two got stuck in my head and led to this simple recipe, which gives me a chance to do something different with yellow squash. I admit to getting stuck sometimes on expanding my use for it.

This soup tastes rich, but it’s really pretty healthy. A portion of the corn is pureed with a little broth to create a creamy consistency without actually using cream.

Cajun, Corn, Local, Louisiana, Shrimp, Southern, Vegetables

Corn macque choux inspired by my pal Jay on The Next Food Network Star

We’re rooting hard in Baton Rouge for our own Jay Ducote to take top honors on The Next Food Network Star, and one of his recipes on the show inspired dinner at my house this week. Jay is a friend and fellow blogger/food writer (among other talents), and it’s been fun to watch him soar on a national level on both Cutthroat Kitchen and now possibly as Food Network’s next big thing. A few episodes into the annual series, he’s showing his natural ability to gab and connect, and he’s playing to his strengths as a chef who favors big Southern flavors. The Cajun tasso macque choux he prepared for a large crowd during the first episode earned kudos – and it prompted me to make my own version.