Corn & Crab Bisque from the New Orleans School of Cooking
Shareen Knowlton
I think you made your bisque without crab. Either way, it was delicious!!!
ingredients
- 1/4 cup flour
- 1/4 cup butter
- 1 quart heavy cream
- 1 cup stock
- 1 lb. crab meat (claw)
- 2 cups chopped green onion
- 24 oz. fresh corn
- t tablespoon fresh chopped parsley (garnish)
- salt to taste
- cream sherry to taste
- thyme to taste
directions
- 1
Combine milk, heavy cream, and stock. Bring to a boil then reduce to a simmer for about 10-12 minutes.
- 2
Make a roux with equal parts butter and flour to desired color. Add this to your simmering pot. Stir in your corn and crabmeat and simmer for another 5 minutes.
- 3
Gradually add in half your green onions. Add salt, sherry, and thyme to taste.
notes
These vacations were some of the best ever!
Source: Shareen Knowlton
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