Try this Corn and Crab Bisque recipe, or contribute your own.
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 - email@example.com Posted to MM-Recipes Digest V4 #280 by Jim Kirk
larkinglesby 1y agoWe loved it! Wasn't enough for 12 though.
Crettenberger 4y 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 11y agoVery tasty