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
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