Corn and Crab Bisque

Recipe Categories : | Cajun/Creole | Crab | Corn | MAIN INDEX |

Serves : 12

Ingredients :

• 3 cups fresh-cut whole kernel corn, plus milk from cobs
• 1 lb jumbo lump crabmeat
• 1 cup butter
• 1 cup onions, small dice
• 1 cup celery, small dice
• 1 cup red bell pepper, small dice
• ¼ cup minced garlic
• 1 cup flour
• 5 cups shellfish stock
• 4 cups corn cob stock
• 2 cups heavy cream
• ½ cup sliced green onions
• ½ cup chopped parsley
• salt and white pepper, to taste

Preparation and Cooking Instructions :

1. Make a stock with the corn cobs and 5-6 cups water, reducing until 4 cups remain.
2. In an 8-quart stockpot, melt the butter over medium high heat. Add the corn, onions, celery, bell pepper and garlic. Sauté for 5-10 minutes, or until vegetables are wilted.Add the flour and whisk until a white roux is achieved. Do not brown.
3. Add the stocks, one ladle at a time, stirring constantly until all the stock is incorporated. Bring to a low boil, reduce to a simmer and cook for 30 minutes.
4. Add heavy cream, green onions and parsley, and cook an additional 3 minutes. Gently fold in the lump crabmeat, being careful not to break up the lumps. Season to taste with salt and white pepper.