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!
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!
3 cups fresh-cut whole kernel corn, plus milk from cobs
1-pound jumbo lump crabmeat
1-cup onions, diced small
1-cup celery, small dice
1 cup red bell pepper, small dice
1/4 cup minced garlic
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
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
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Email Bryan Slaven at [email protected]