With everything going on in my life, school, work, planning a wedding and my aunt, I needed some good comforting food this week. Plus, it was finally a little cool in New Orleans for something warm. Bisque was the perfect dish to make this week. In New Orleans, bisque is normally made with shellfish. However, this dish still incorporates the flavor of New Orleans without using seafood. It’s filling, hearty and perfectly seasoned with cajun spices.
I am looking forward to making this dish over and over again this Winter. I am already plotting when I can make it again. It’s so rich, creamy and flavorful! There’s certain food that makes me feel warm inside, and this is one of them.
This is a staple dish that I have to make during the Winter. It’s a good home cooked meal to make for your family and friends. I think this is the perfect appetizer dish to make for your thanksgiving meal. It’s the only day where you are allowed to binge out on good food, and why not start it with this creamy deliciousness.
To make this Potato and Corn bisque, you start with a roux. You add flour and margarine to a pot, and stir until the roux becomes brown (5 to 10 minutes). Then add onion, garlic and celery to the roux. Saute until tender. Next, you add no-chicken broth (vegan of course) to the vegetables along with the remaining ingredients. Bring to a boil and let simmer for about 30 minutes. Make sure the potatoes are soft before you serve. Let cool and enjoy!
Let me know if you try this creamy, comforting bisque and #freshcreole on social media.
- 4 cups of potatoes, chopped
- 3 cups of no-chicken stock (Better than Bouillon No Chicken Base)
- 2 cup of fire roasted corn
- 1 cup of coconut milk
- ½ cup of celery, finely chopped
- ¼ cup of tomato paste
- ¼ cup of brandy
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 5 tbs. of all-purpose flour
- 5 tbs. of earth balance
- 2 tsp. of liquid smoke
- 1 tsp. of thyme
- 1 tsp. of tarragon
- 1 tsp. of red pepper flakes
- 1 tsp. of salt
- ½ tsp. of pepper
- ½ tsp. of creole seasoning
- 2 bay leaves
- On medium to high heat, in a large pot, add flour and margarine, and begin to make a roux.
- Constantly stir until roux is brown for about 5 minutes.
- Add onion, garlic and celery, and saute until tender.
- Add no-chicken stock and the remaining ingredients.
- Bring to a boil.
- Let simmer for 30 minutes or until potatoes are tender.
- Let cool and enjoy!