Corn and Crab Bisque
Sometimes on the weekend, we like to make up some type of a soup, or a gumbo and just kind of graze on it all afternoon with a good cold and relaxing cocktail. This corn and crab bisque is a recipe I found while searching for something fresh and flavorful that I could prepare at an invitational cook-off on a friend’s ranch in Schulenburg. Well, it turned out so good, that I felt I had to share it with all of my loyal readers. I hope you enjoy this as much as we have!
(Photo: Bryan Slaven)
This recipe is by Chef John Folse, of Lafitte’s Landing Restaurant in Donaldsonville, Louisiana, and of the Chef John Folse Culinary Institute in Thibodaux, Louisiana. It’s a gold medal winner in culinary competition. I made it for a soup cook-off on a ranch in Schulenburg, Texas. They all loved it, and I hope all of you guys will, too. It takes a little time to prepare, but the results are well worth the effort. I added a little zesty flavor with my spice, but otherwise it’s awesome!
Ingredients
3 cups fresh-cut whole kernel corn, plus milk from cobs
1-pound jumbo lump crabmeat
1-cup butter
1-cup onions, diced small
1-cup celery, small dice
1 cup red bell pepper, small dice
1/4 cup minced garlic
1-cup flour
5 cups crab or fish stock
4 cups corncob stock
2 cups heavy cream
1/2 cup sliced green onions
1/2 cup chopped parsley
2 teaspoons Texas Gourmet’s Sidewinder Searing Spice
Salt and white pepper to taste
Preparation
Make a stock with the corncobs and 5-6 cups water, reducing until 4 cups remain.
In an 8-quart stockpot, melt the butter over medium high heat. Add the corn, onions, celery, bell pepper and garlic. Sauté for 5-10 minutes or until vegetables are wilted. Add the flour and whisk until a white roux is achieved. Do not brown.
Add the stocks, one ladle-full at a time, stirring constantly until all the stock is incorporated. Bring to a low boil, reduce to a simmer and cook for 30 minutes. Add heavy cream, green onions and parsley, and cook an additional 3 minutes. Gently fold in the lump crabmeat, being careful not to break up the lumps Season to taste with salt and white pepper.
YIELD: 12 servings
Bon Appetit!
See more recipies at thetexasgourmet.com
Email Bryan Slaven at bryan@thetexasgourmet.com
[button title=”Return to CONTENTS Page” link=”https://fishgame.com/0000-month-issue/” target=”_blank” align=”” icon=”” icon_position=”” color=”” font_color=”” size=”2″ full_width=”” class=”” download=”” rel=”” onclick=””]