This is one of my favorite recipes by Chef John Folse, especially when its cold outside! It is quite easy to make and everyone enjoys it. It is a true classic Louisiana recipe!!
CORN AND CRAB BISQUE by Chef John Folse
Prep Time: 1 Hour Yields: 12 Servings
Ingredients:
- 3 cups whole kernel corn
- 1 pound jumbo lump crabmeat
- 1 cup butter
- 1 cup diced onions
- 1 cup diced celery
- ½ cup diced red bell peppers
- ¼ cup minced garlic
- 1 cup flour
- 2½ quarts shellfish stock
- 1 pint heavy whipping cream
- ½ cup sliced green onions
- ½ cup chopped parsley salt and white pepper to taste
Method: In a 2-gallon stockpot, melt butter over medium-high heat. Add corn, onions, celery, bell peppers and garlic. Sauté 5–10 minutes or until vegetables are wilted. Whisk in flour until white roux is achieved, but do not brown. (See roux recipes.) Slowly add stock, one ladle at a time, stirring constantly. Bring to a low boil, reduce to simmer and cook 30 minutes. Add heavy whipping cream, green onions and parsley. Continue cooking 3 minutes. Gently fold in lump crabmeat, being careful not to break lumps. Season with salt and white pepper. NOTE: Try making a stock with corncobs. Reduce liquid to 1 quart and add it into this soup in place of half the shellfish stock.
Chef Folse recently opened Revolution Restaurant in New Orleans. If you want to experience Lousiana Cuisine at its finest, Revolution is the place to go!
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