Corn and Crab Bisque

Corn and Crab Bisque Ingredients

3 c Fresh-cut whole kernel corn;	1 c Flour
1 lb Jumbo lump crabmeat	5 c Crab or shellfish stock
1 c Butter	4 c Corn cob stock
1 c Onions; small dice	2 c Heavy cream
1 c Celery; small dice	1/2 c Sliced green onions
1 c Red bell pepper; small dice	1/2 c Chopped parsley
1/4 c Minced garlic	Salt and white pepper to

Instructions for Corn and Crab Bisque

Make a stock with the corn cobs and 5-6 cups water, reducing until 4 cups remain. In an 8-quart stockpot, melt the butter over medium high heat. Add the corn, onions, celery, bell pepper and garlic. Saut, for 5-10 minutes, or until vegetables are wilted. Add the flour and whisk until a white roux is achieved. Do not brown. Add the stocks, one ladelful 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. 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. This recipe is by Chef John Folse, of Lafittes Landing Restaurant in Donaldsonville, Louisiana, and of the Chef John Folse Culinary Institute in Thibodaux, Louisiana. Its a gold medal winner in culinary competition. Typos By Jim Kirk - captain@iquest.net Posted to MM-Recipes Digest V4 #280 by Jim Kirk on Oct 24, 1997

Main Ingredient: CornCuisine: Cajun

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Ingredient Insight - look inside this recipe

Butter	Celery	Corn	Crab
Cream	Flour	Garlic	Onion
Parsley	Red Bell Pepper	White Pepper

Cajun Soups Corn Celery Cream Bell pepper Butter Garlic Onion Parsley Green Onion

for flavor and categorization

This recipe appears on the following menus:

marys menue-1

by mclukey2478

Very tasty

Lilbama
on May 18 2004 6:17PM

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