"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Creole Corn and Crab Bisque Recipe

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This recipe for Creole Corn and Crab Bisque, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leslie Urano
Added: Monday, March 2, 2009


4 ears yellow corn
1/2 cup unsalted butter
1/2 cup flour
3 cups shrimp stock
2 cups chicken stock
1 teaspoon liquid crab boil
1 cup whipping cream
1 pounds fresh lump crab meat flaked
1 teaspoon creole seasoning
1 teaspoon lemon pepper
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup chopped green onions

Shuck the corn and remove the silk
Cut the tops of the corn kernels with sharp knife, scraping cob to include the milk
Heat butter in saucepan and stir in flour
Stirring constantly, cook flour just until it begins to stick
Add the stocks and crab boil and mix well
Bring to a boil, stirring constantly and reduce heat
Simmer for 10 minutes while stirring frequently
Add the corn kernels and milk, cook for 10 minutes
Stir in the whipping cream gradually
Fold in crab meat, creole seasoning, lemon pepper, salt & pepper and 1/2 green onions
Let stand for 20 minutes
Ladle into soup bowls and sprinkle with remaining green onions
Note: Fish stock can be made by boiling the shrimp shells or by using 3 seasoning packets from shrimp ramen noodle soup in 3 cups hot water

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Serve with warm crusty artisan bread - a family favorite.




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