REC - Corn and Crab Bisque

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Chef Extraordinaire
Sep 9, 2004
NoVA, beyond the Beltway
This might be a good choice for those of us expecting to get snowed in this weekend.


3 cups whole kernel corn
1 lb. jumbo lump crab
1 cup butter
1 cup chopped onions
1 cup chopped celery
1.2 cup chopped red pepper
¼ cup chopped garlic
1 cup flour
2-1/2 qts shellfish stock **
1 pint heavy cream
½ cup sliced green onions
salt and white pepper to taste

In 2-gallon stockpot, melt butter over medium heat. Add corn, onions, celery, red pepper, and garlic. Saute until vegs are wilted (5-10 minutes). Add flour and whisk until white roux is achieved. Do not brown. Add stock one ladle at a time, stirring constantly, until all is incorporated. Bring to a boil, reduce to simmer for 30 minutes. Add whipping cream, green onions, parsley for addl 3 minutes. Gently fold in crabmeat, being careful not to break lumps. Season to taste 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 corn cobs and seasonings (Salt and pepper). Simmer for 30 minutes.

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