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Corn & Crab Bisque Recipe

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This recipe for Corn & Crab Bisque, by , is from The Nelson-Angelo Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David Angelo
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 c. fresh cut whole kernel corn, plus milk from cobs
1 lb jumbo lump crabmeat
1 c butter
1 c onions, small dice
1 c celery, small dice
1 c. red bell pepper, small dice
1/4 c minced garlic
1 c flour
5 c crab or shellfish stock
4 c corn cob stock
2 c heavy cream
1/2 c sliced green onions
1/2 c chopped parsley
Salt and white pepper to taste

Directions:
Directions:
Make a stock with the corn cobs and 5-6 cups water, reducing until 4 cups remain.

In an 8-qt. stockpot, melt the butter over medium high heat. Add the corn, onions, celery, bell pepper and garlic. Saute' 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 ladleful's 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.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Recipe by Chef John Folse, of Lafitte's Landing Restaurant in Donaldsonville, Louisiana and of the Chef John Folse Culinary Institute in Thibodaux, Louisiana. It is a gold medal winner in culinary competition.

 

 

 

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