Ingredients: |
Ingredients: 3 tablespoons butter
1/2 cup finely diced onion
1/4 cup finely diced bell pepper
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
3 tablespoons white wine
1 tablespoon sugar
1 1/2 cups fresh or frozen kernel corn
3/4 cup heavy cream
1 cup milk
1/2 cup very concentrated Basic Seafood (preferably crab) Stock (see recipe this section)
2 tablespoons clam juice, optional
5 tablespoons Blonde Roux (see recipe this section)
3/4 cup lump crabmeat, picked cleaned of all shell
2 tablespoons Parmesan cheese
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Directions: |
Directions: In a 2-quart pot, heat butter over high heat. Add onion, bell pepper, thyme, oregano, black pepper, cayenne, and white pepper and stir well. Saute until moisture is gone and onion begins to stick.
Add wine, sugar, and corn and stir well. Saute 2 minutes. Add cream and bring to a boil, stirring and scraping the bottom to deglaze.
Add milk, stock, and clam juice. Stir well and bring to a steady boil. Reduce heat and simmer about 5 minutes, stirring attentively.
Add roux, a little at a time, stirring until all is added and blended well. Reduce heat to a low simmer and cook about 5 minutes, stirring attentively.
Remove from heat. Add crabmeat and cheese and fold gently so as not to break up the crabmeat too much. Serve hot.
Change the heavy cream to concentrated Seafood Stock, change the Blonde Roux to a Dark Brown Roux, double the quantity, take out the Parmesan cheese and add some tomato with the corn and you have a Creole corn and crab soup. |
This recipe for 20 - Crab - Corn Bisque is from