New Orlean's Corn and Crab Bisque (or Shrimp)
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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INGREDIENTS
Nutrition- 1cup butter
- 1(11 ounce) can creamed corn
- 3
- 1
- 1cup chopped onion
- 1cup chopped celery
- 1⁄2cup chopped red bell pepper
- 1⁄4cup diced garlic
- 1⁄2teaspoon seafood seasoning (I use blackened Redfish Seas.)
- 1⁄8teaspoon crab boil
- 1cup flour
- 1 1⁄2quarts corn stock
- 1 1⁄2quarts shrimp stock
- 1
- 1pint heavy whipping cream
- 1⁄2cup sliced green onion top
- 1⁄2cup parsley
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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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