Corn and crab bisque

Recipe I picked up from a cooking class at the New Orleans School of Cooking, with some slight modification.

Ingredients

Note: A lot of these proportions are really just guidelines. Feel free to adjust to your taste.

  • .5 cup unsalted butter
  • .25 cup all-purpose flour
  • .25 cup onion (though more doesn’t hurt)
  • .5 cup corn kernels, either from boiled corn or more simply from a can
  • 1 cup chicken stock
  • 1 cup heavy cream
  • Joe’s Stuff Seasoning
  • .25 pound crab meat. I found this in a small plastic container in the seafood section at my local grocery.
  • .5 tbsp parsley, chopped
  • 1 tbsp green onion/scallion for garnish, sliced thin

Equipment

  • Heavy bottom pot, at least 4 quarts large. I usually use a dutch oven

  • Long wooden chopsticks. This is a bit unconventional, but I find it helps with stirring, and its thin shape makes it easy to scrape bits out of corners from the pot.

Instructions

  1. In the pot, melt the butter then add in the flour and mix thoroughly. Keep cooking and stirring until the mixture browns slightly to form a roux. Be careful not to burn.

  2. Add the onions, stir, and cook until the onions are translucent.

  3. Add stock, stir thoroughly, then raise heat to high until the mixture boils slightly, then reduce heat to medium low.

  4. Add corn, heavy cream, Joe’s Stuff Seasoning, mix, and simmer on low for 15 minutes.

  5. Add crab meat and mix, then simmer for another 15 minutes.

  6. Serve in bowls, and garnish with scallions.