Name: New Orlean's Corn and Crab Bisque (or Shrimp)
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 4-6 serving(s)
Ingredients: 1 cup butter; 1 (11 ounce) can creamed corn; 3 cups cooked fresh whole kernel corn (reserve stock, approx. 9 large ears); 1 lb lump crabmeat; 1 cup chopped onion; 1 cup chopped celery; 1/2 cup chopped red bell pepper; 1/4 cup diced garlic; 1/2 teaspoon seafood seasoning (I use blackened Redfish Seas.); 1/8 teaspoon crab boil; 1 cup flour; 1 1/2 quarts corn stock; 1 1/2 quarts shrimp stock; 1 lb boiled shrimp, peeled (optional); 1 pint heavy whipping cream; 1/2 cup sliced green onion top; 1/2 cup parsley; salt; white pepper

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Recipe by Kikimony

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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
Serves:
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ingredients

1 cup butter
1 (11 ounce) can creamed corn
3 cups cooked fresh whole kernel corn (reserve stock, approx. 9 large ears)
1 lb lump crabmeat
1 cup chopped onion
1 cup chopped celery
¹⁄₂ cup chopped red bell pepper
¹⁄₄ cup diced garlic
¹⁄₂ teaspoon seafood seasoning (I use blackened Redfish Seas.)
¹⁄₈ teaspoon crab boil
1 cup flour
1 ¹⁄₂ quarts corn stock
1 ¹⁄₂ quarts shrimp stock
1 lb boiled shrimp, peeled (optional)
1 pint heavy whipping cream
¹⁄₂ cup sliced green onion top
¹⁄₂ cup parsley
salt
white pepper

directions

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

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RECIPE MADE WITH LOVE BY

@Kikimony

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@Kikimony

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"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."

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review by Cara G

11/24/2006

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.

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creation by Kikimony

3/18/2003

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.