New Orlean's Corn and Crab Bisque (or Shrimp)

Submitted by Kikimony

"You will need to make corn stock AND shrimp stock. I suggest using shrimp since the stock will be used anyway. You may also add a little cornstarch dissolved in water at the end if you prefer this to be slightly thicker. Prep time includes time for stocks."

 

• Ready In: 1hr 35mins
• Ingredients: 19
• Serves: 4

ingredients

• 236.59 ml butter
• 311.84 g can creamed corn
• 709.77 ml cooked fresh whole kernel corn (reserve stock, approx. 9 large ears)
• 453.59 g lump crabmeat
• 236.59 ml chopped onion
• 236.59 ml chopped celery
• 118.29 ml chopped red bell pepper
• 59.14 ml diced garlic
• 2.46 ml seafood seasoning (I use blackened Redfish Seas.)
• 0.61 ml crab boil
• 236.59 ml flour
• 1419.0 ml corn stock
• 1419.0 ml shrimp stock
• 453.59 g boiled shrimp, peeled (optional)
• 473.19 ml heavy whipping cream
• 118.29 ml sliced green onion top
• 118.29 ml parsley
• salt
• white pepper

directions

1. Melt butter; add corns, celery, bell pepper, onions and garlic- saute for 5-10 minutes.
2. Add flour and whisk until white roux is achieved- DO NOT BROWN.
3. Add stocks, seafood seasoning and crabboil stirring while adding.
4. Bring to a low boil, then simmer and cook for 30 minutes.
5. Add heavy cream, green onions and parsley and cook for 5 minutes.
6. Add crabmeat and shrimp.
7. Season to taste, simmer for 3-5 more minutes.
8. You may add cornstarch dissolved in little water if you prefer this thicker.

Reviews

[Cara G]

I havemade this recipe and twice and both times it was excellent. Worth the effort!!! I omitted the shrimp and used canned crab instead, just an amazing soup.