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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Corn and Crab Bisque Recipe

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This recipe for Corn and Crab Bisque is from JE'AN AND BEULAH HEBERT'S FAMILY RECIPES, 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:  
6 Ears of Corn
1 Lb. Lump Crab Meat
2 Qt Corn Stock (less if desire thicker bisque)
1 Qt Heavy Whipping Cream
2 Tbsp Butter
2 Tbsp Flour
1 Tbsp Salt
1 Tsp 1 Tbsp Red Pepper (to taste)
1/2 Cup Onion Tops
1/4 Cup Parsley
1 Tbsp Thyme
1 Tbsp Basil
Directions:
Directions:
Scrape corn and then the cob for milk and reserve in a bowl. Keep cobs and boil for 15-20 minutes in enough water to get 2 qt. of corn stock. Heat butter, add flour and stir for 5 minutes in order to make a light roux. Reduce cream to half. Drain and strain corn stock. Add to the cream and roux mixture (add less corn stock for thicker bisque). Let cook for 15-20 minutes. Add corn while rinsing container to get all the juices. Cook corn until tender. Add seasonings (red pepper should be added to taste) and crab meat. Cook 15 minutes. Add herbs before serving.

 

 

 

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