Lagniappe Recipe: Crab & Corn Bisque

This is most most likely the best gourmet Crab & Corn Bisque you will at any time serve. It&#39s loaded, it&#39s tasty and it&#39s unbelievably straightforward to prepare.

Substances

1 pt. lump crabmeat

1/2 c. (1 stick) butter (do not substitute margarine)

1-1 / 2 c. finely chopped sweet onion

4 T. all-goal flour

6 c. fresh new corn kernels (see &#39Recipe Take note 1&#39 underneath)

2 tsp. salt

1 tsp. coarsely floor black pepper

1-1 / 2 qt. hefty cream

3/4 c. thinly sliced ​​green onions, white & environmentally friendly portions

3-4 further inexperienced onions, thinly sliced ​​for garnish

Preparation

Carefully decide on via the crabmeat to eliminate any bits of shell or cartilage, getting thorough not to split up lumps of crabmeat established. Melt butter in a 5- to 6-quart Dutch oven above medium warmth. Add chopped onion and saute right up until translucent (somewhere around 10 minutes). Whisk in flour, then incorporate corn kernels. Continue to cook more than medium heat for 5 minutes, stirring usually. Add salt and pepper, then stir in hefty cream and lessen heat. Deal with and prepare dinner about low heat for 20 minutes, stirring often – do not boil (see &#39Recipe Notice 2&#39 beneath). Stir in sliced ​​green onions, then very carefully fold in crabmeat, staying very careful not to break up lumps. Return bisque to a simmer in excess of small warmth, go over and prepare dinner for an further 10 minutes stir as soon as. Further seasoning may possibly be additional, if ideal, right before serving. Garnish with supplemental sliced ​​green onions and provide with oyster crackers or French bread. Yields 6 to 8 servings as an entree. Freezes beautifully.

Recipe Notes

(1) An equal total of thawed frozen corn or drained canned corn may possibly be substituted for fresh new corn in this recipe.

(2) Do not let bisque to arrive to a hard boil during preparation to avert cream from separating.

© 2005 Janice Faulk Duplantis