Monday, March 18, 2013

Crab Corn Bisque

A couple of weeks ago, I blew the dust off my 2nd favorite cookbook (Cajun Revelation) and made us some Crab Corn Bisque to go along with another recipe in the book called Shrimp Iomelli. Bisques are great during bone chilling weather, of which we have had quite a bit of this winter in Pittsburgh.  The bisque recipe is cut in half and should serve 4 people.

Crab Corn Bisque
Chopped 1/2 red pepper
Chopped 1/2 green pepper
Diced 1/2 white onion
Diced 3 ribs of celery
2 cloves of garlic, minced
1/2 stick of butter
1-1/2 tbsp of flour
1 cup of heavy cream
1 cup of half and half cream
1-1/2 cans of yellow kernel corn
1/2 lb of crab meat

In a large saucepan, melt the butter and saute the garlic, onion, and peppers until the onions are translucent.  Add the flour to create a faux roux (wow, two words that end with "x" in a row!).  Drain off the 1-1/2 cans of corn and keep the corn liquid in reserve.

Add the corn liquid, heavy cream, and half and half to the saucepan and stir in with a whisk.  Once whisked together, add in half of the kernel corn and reduce the heat to medium-low.

Puree the remaining corn in a food processor (you may have to add a little water to avoid it becoming a paste) and then add that to the saucepan.  Add in the crabmeat and let simmer for 10-15 more minutes until it reaches a smooth and creamy consistency.

You can garnish with diced green onions or parsley if feeling fancy-like.

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