Paul Hyman
Image: Keri Miller

Paul Hyman from Nel Centro captures the crowd with his bisque.

Last Saturday’s Chef in the Market demo featured Nel Centro’s culinary whiz Paul Hyman. Paul shared his Corn and Tarragon Bisque recipe with the folks at the Portland Farmers Market on the South Park Blocks at PSU … and it was delicious. Hope you enjoy!

Nel Centro’s Corn & Tarragon Bisque:

Ingredients:

2 cups corn

1 cup onions, small dice

1 cup celery, small dice

1 cup leeks, half moon

1 cup house-cured bacon, diced

2 tbsp garlic, minced

1 qt corn cream

1 pt chicken stock

2 tbsp tarragon

1 tbsp thyme

1 tsp chive

1 tsp flour

2 tbsp butter

Directions:

Over medium-low heat, render bacon for about 4–5 minutes. Add butter, onion, celery, leeks, and garlic. Cook for 8–10 minutes.

Sprinkle with flour and let cook for 3–4 minutes.

Add corn cream and chicken stock slowly.

Add herbs and simmer for 10–15 minutes.

Season, serve, and garnish with chives and extra-virgin olive oil.