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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Creole Corn and Crab Bisque Recipe

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This recipe for Creole Corn and Crab Bisque is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons of butter
1 cup of chopped yellow onion
1/4 cup chopped red bell pepper
1/2 cup of chopped green bell pepper
1/2 up of chopped celery
1 tbs of minced garlic
2 cups of shrimp stock or chicken stock
1/2 cup of dry white wine
1/2 teaspoon of dry thyme leaves
1/4 cup of vegetable oil (substitute high heat oil or lard for healthier option - this is for a light roux so unsalted butter will work too)

1/4 cup of all purpose flour
3 and 1/2 cups of heavy cream
1 teaspoon of salt
1 teaspoon of hot sauce
1 cup of fresh or frozen corn kernels
1 lb of lump crabmeat
1 tablespoon of chopped fresh parsley
1 tablespoon of chopped green onions
Directions:
Directions:
Heat butter in large saucepan over medium heat. Add trinity and then the Pope and saute for one minute until translucent.

Add stock, wine and thyme and bring to a boil.

Ina separate skillet, combine the pie and flour over medium heat and make a blond roux, stirring constantly for about 2-3 minutes. Add the roux to the mixture in the saucepan and mix well.

Reduce heat to medium and add the cream in a steady stream, whisking with a wire whisk to combine. Add salt, hot sauce, and corn. Simmer for 5 minutes. Add crabmeat, parsley, and green onions and cook for about 5 minutes, or until soup is heated through. Serve immediately.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is one of my favorites. This was always served at Holiday meals as an appetizer along with Seafood Gumbo.

 

 

 

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