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

Mr. Steve's Corn Crab Bisque Recipe

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This recipe for Mr. Steve's Corn Crab Bisque is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons olive oil
1 1/2 cups minced onions
3 cups frozen corn (thawed)
6 tablespoons minced shallots
3 tablespoons minced garlic
1/2 cup diced celery
4 tablespoons paprika
4 tablespoons garlic powder
3 tablespoon black pepper
3 tablespoons onion powder
1 tablespoon cayenne pepper (2 tablespoons if you want to clear your sinuses)
2 tablespoons dried oregano
2 tablespoons dried thyme
4 tablespoons Old Bay
3 cups chicken broth
6 bay leaves
Salt and pepper
6 cups milk
6 cups heavy cream
1/2 cup green onion
6 tablespoons blond roux *
2 cups lump crab meat
2 teaspoons Worcestershire sauce



* blond roux - equal amounts of butter and flour. Melt butter in a sauce pan on high heat, add flour and stir until there are no lumps. Lower heat and continue stirring until mixture is a blond color.
Directions:
Directions:
In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and sauté for 1 minute. Add dry spices. Add the chicken broth, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and Old Bay. Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Re-season if needed. Serve with oyster crackers.

 

 

 

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