1 C. Butter
3 C. Whole Kernel Corn
1 C. Onions, Diced
1 C. Celery, Diced
½ C. Red Bell Peppers, Diced
3 Cloves of Garlic, Minced
1 C. All Purpose Flour
2 ½ Qt. Seafood Stock
1 Pt. Heavy Whipping Cream
½ C. Chopped Green Onions
½ C. Chopped Parsley
1 Lb. Jumbo Lump Crabmeat
Salt & White Pepper, to Taste
In an 8 quart heavy bottomed Dutch oven, or a 2 gallon stockpot, melt butter over medium-high heat.
Add corn, onions, celery, bell peppers, and garlic. Saute 5-10 minutes or until vegetables are wilted.
Whisk in flour until a white roux is achieved, but do not brown.
Slowly stir in stock, ½ cup at a time, stirring constantly. Allow each ½ cup of stock to be fully incorporated and heated through before adding more stock. This gives the flour the time to absorb the liquid and produce a smooth bisque.
Bring to a low boil, reduce to simmer and cook 30 minutes.
Add heavy whipping cream, green onions, and parsley.
Continue cooking for 3 minutes.
Gently fold in the lump crabmeat, being careful not to break lumps.
Season with salt and white pepper, to taste.
Adapted by Debra Taghehchian based on a recipe found in The Encyclopedia of Cajun & Creole Cuisine p. 251