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Crabmeat and Corn Bisque Recipe

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This recipe for Crabmeat and Corn Bisque is from The Pou/Perino Family Cookbook Project, 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:  

2 lb. lump crabmeat
2 sticks butter
3 cups whipping cream
4 cups of hot chicken stock
2 tbsp. chopped parsley
3 cans of whole corn(drained)
4 cups of milk
12 tbsp of flour
1/2 cup of chopped onions
1/4 cup of sherry
2 bunches of green onion tops
salt and cayenne pepper to taste
Directions:
Directions:
Melt 1 stick of butter in a sauce pan. Add flour and cook for several minutes stirring constantly. Add hot chicken broth gradually and then add milk, cream and sherry. Melt the other stick of butter in a skillet. Saute in the onions, green onions and parsley until soft. Add to the milk mixture, then add corn, crabmeat and season to taste. Heat but do not bring to a boil.

Enjoy!

 

 

 

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