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Try this Corn and Crab Bisque recipe, or contribute your own. "Soups" and "Cajun" are two of the tags cooks chose for Corn and Crab Bisque.
"Really good. My husband loves corn AND crab and thought it was delicious. I added some cayenne pepper to give it some heat which we like and it turned out sooo good. Good quality lump crab is essential. Will make this often. "- Gbulli195
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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 - firstname.lastname@example.org Posted to MM-Recipes Digest V4 #280 by Jim Kirk
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Gbulli195 2 years agoReally good. My husband loves corn AND crab and thought it was delicious. I added some cayenne pepper to give it some heat which we like and it turned out sooo good. Good quality lump crab is essential. Will make this often.
Crettenberger 2 years agoThis is my idea of summer on the east coast, corn is in season and the Maryland blue crabs are everywhere! Where do I get corn stock? Is it the same as the milk from the cob?
Lilbama 9 years agoVery tasty