Corn and Crab Bisque

[mudbug]

3 cups whole kernel corn
1 lb. jumbo lump crab
1 cup butter
1 cup chopped onios
1 cup chopped celery
1/2 cup chopped red pepper
1/4 cup chopped garlic
1 cup flour
2-1/2 quarts shellfish stock
1 pint heavy cream
1/2 cup sliced green onions
1/2 cup chopped parsley
salt and white pepper to taste

In a 2-gallon stockpot, melt butter over medium heat. Add corn, onions, celery, bell pepper and garlic. Saute til vegs are wilted (5-10 minutes).

Add flour, whisk till white roux is achieved. Do not brown. Add stock one ladle at a time, stirring constantly, until all is incorporated.

Bring to a boil, then reduce to simmer for 30 minutes. Add cream, green onions, parsely for an additional 3 minutes.

Gently fold in crabmeat, being careful not to break lumps. Season with salt and white pepper.

Substitute for shellfish stock
Make a corn cob stock. Scrape corn cobs to release all the milk from them and add to stockpot with the cobs and salt and pepper to taste. Add 2-1/2 quarts water and simmer for 30 minutes.

 

[Constance]

In a nearby town, there's a gourmet restaurant in an old Victorian home called, "Mary's". It's quite expensive, so we don't go there very often, but the food is exquisite. They don't have a menu...the waiter tells you what they have available, and they will also make up special things for you.
The last time we went, I had a seafood bisque that was heaven in a bowl. They cook lots of fish, so of course they have all sorts of lovely scraps for stock.

Yours recipe sounds a lot like it to me. I can't wait to give it a try. Thank you!