Crab & Corn Bisque, 10/4/ 13

Alan Bennett

Makes: 6 servings
Prep Time: 15 mins
Cook Time: 30 mins


6sweet corn on the cob, cooked & cut from cob
1 stick butter, cold
1/2 cup All-purpose flour, sifted
1/2 bunch green onions, chopped
1/4 cup sweet onions, diced
2 celery stalks, diced
1 quart chicken broth
1quart Half & Half
1 pound Crab meat (white lump is preferred)
1/2 teaspoon White Pepper
1 tablespoon salt

Notes/ Directions

Boil corn for 10 minutes and let cool slightly
Cut kernels from cob and set aside in a bowl
Use the back of a knife to remove the corn pulp from the cob. Put this in thesame bowl as kernels
Discard the cobs

Heat chicken stock until hot but not boiling. Leave to the side. It will beused later in process.

Melt butter in a heavy skillet and blend in the flour. Cook together about 3minutes whisking constantly so the flour doesn't cook too much.

In a separate skillet, add minced green onions, celery and sweet onions. Cookuntil softened - about 3 minutes.

Whisk the sauted vegetables into the hot chicken stock and bring to a boil.Then reduce heat to simmer for 30 minutes.

Strain soup or purée in a blender. Discard everything caught by the strainer.All you need is the strained soup.
Whisk the roux (flour & butter mixture) into the strained soup until we'llblended.

In a separate pot, Heat the half & half until warm but not boiling.
Add warm half & half to hot, strained soup.
Add corn.
Add crabmeat
Season with 1/2 teaspoon white pepper & 1 tablespoon of salt

Note: if you like a really thick bisque, you can use heavy cream instead ofhalf and half

Variations: use shrimp or crawfish instead of crab

$$ : use Backfin or Special Crab instead of Lump Crab to save money

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