Good Cooking since 1995
Crab and Corn Bisque
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Recipe by: Chef John V.
History: A creamy version reminiscent of what you might find in New Orleans.
description: Easy to make and delicious to eat. If you have fresh sweet corn available by all means use it. Backfin crabmeat is preferred but you can used whatever is available in your area.
Serving size: 4
Preparation time: about 45 minutes
Amount/Measure/Ingredient:
4 tablespoons flour
1 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon paprika
1 Tbsp. Dijon mustard
½ tsp. cayenne pepper
3 tablespoons butter
1/2 cup green pepper, diced fine
1/2 cup onion, diced fine
½ teaspoon fresh thyme leaves
½ cup dry white wine
1 quart milk
2 cups heavy cream
2 cups fresh, canned or frozen corn kernels, drained
3 tablespoons butter, melted
8 ounces fresh crabmeat
2 Tbsp. chopped parsley
Preparation:
Mix the flour, salt, white pepper, paprika, mustard and cayenne pepper together and set aside. Melt 3 tablespoons of butter in a pan, add the green pepper and onions and cook until soft.
Add the flour mixture and cook stirring until incorporated, (2-3 minutes). Add the white wine, cook two minutes, the add the milk and cream and bring to a simmer stirring until smooth.
Add the corn and stir well, bring to a boil and then simmer for 10 minutes. Taste the mixture and adjust the seasoning of the salt and pepper to your taste.
Add the crabmeat and butter and heat until the butter melts and is floating on the top. Serve hot sprinkled with chopped parsley and crusty French bread.