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Title: CORN AND CRAB BISQUE
Categories: Cajun Soup
Yield: 12 Servings
| 3 | c | Fresh-cut whole kernel corn; plus milk from cobs |
| 1 | lb | Jumbo lump crabmeat |
| 1 | c | Butter |
| 1 | c | Onions; small dice |
| 1 | c | Celery; small dice |
| 1 | c | Red bell pepper; small dice |
| 1/4 | c | Minced garlic |
| 1 | c | Flour |
| 5 | c | Crab or shellfish stock |
| 4 | c | Corn cob stock |
| 2 | c | Heavy cream |
| 1/2 | c | Sliced green onions |
| 1/2 | c | Chopped parsley |
| Salt and white pepper to taste |
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. Saut, 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.
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