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CORN AND CRAB BISQUE - Chef John Folse : Date Added: 8 May 2011
Listed in: Soups & Salads

3 cups fresh-cut whole kernel corn, plus milk from cobs
1 pound jumbo lump crabmeat
1 cup butter
1 cup onions, small dice
1 cup celery, small dice
1 cup red bell pepper, small dice
1/4 cup minced garlic
1 cup flour
5 cups crab or shellfish stock
4 cups corn cob stock
2 cups heavy cream
1/2 cup sliced green onions
1/2 cup chopped parsley
Salt and white pepper to taste

Cooking Instructions

Make a stock with the corn cobs 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 ladelful 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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