Chef Michael's Corn and Crab Bisque
I recently visited New Orleans on vacation and my fiance and I took a regional cooking class. The chef made this dish and even though I didn't think I would like it (I'm not a big corn chowder person), I absolutely LOVED this dish and went back for seconds. If it wasn't for the large class, I would have happily offered to lick the pot clean. I can't wait to try this when I get home!
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INGREDIENTS
Nutrition- 1cup flour
- 1⁄2lb butter
- 1quart heavy cream
- chicken stock
- 1lb crabmeat
- 1⁄2cup chopped garlic
- 1⁄4cup chopped green onion
- 2lbs whole frozen corn
- cajun seasoning
- shrimp and crab boil
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DIRECTIONS
- Put corn in a pot and cover with stock, bring to a boil.
- Add garlic, Cajun seasoning, and green onions.
- Reduce to a simmer for about 30 minutes.
- Make a roux with equal parts butter and flour to desired color (Note: the chef let it get to an almost peanut color) and add to the simmering pot.
- Adjust to desired thickness using stock.
- Add cream and heat to almost boil.
- Add crab and cook about 5 minutes.
- Season to taste with crab boil and Cajun seasoning.
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