Corn Crab Bisque Soup…

I got this recipe at the New Orleans School of Cooking. Major yum! (warning: NOT low fat or low calorie)

Corn and Crab Bisque

Ingredients:

• 1/4 cup flour
• 1/4 cup butter (do not under any circumstance use margarine – yuck)
• 2 quarts cream, half and half, and/or milk (most needs to be cream but you can add some of the other milk products; it might just need to simmer a little longer to thicken)
• 1-2 quarts chicken stock
• 1 pound crab meat (here in the boonies I had to resort to frozen imitation crab)
• 2 cups chopped green onion (I don’t use that much)
• 24 oz. whole corn with liquid (I just use two cans which is more like 30 oz.)
• 1 tbls. chopped parsley for garnish (I don’t usually bother with this)
• salt to taste
• Joe’s seasoning to taste (I buy this in New Orleans but you can substitute Tony Chachere’s Creole seasoning, or if you can’t find that, some cayenne pepper and other herbs — look up a recipe for Cajun or Creole seasoning on the Internet)

*I also use a few drops of liquid crab boil.

Procedure:
Combine milk, cream, and stock in large, heavy pan. Bring to a boil then reduce to a simmer for about 10-12 minutes.

Make a roux (you do know how to do this, right? if not, you can find instructions on the web…just DON’T stop stirring until it is done!) with equal parts butter and flour to desired color. (* I aim for a light peanut butter color.) Add to your simmering pot of cream and stock. Stir in corn with liquid, crabmeat and simmer for another 5 minutes. Gradually add in half of the green onion, salt and whatever seasoning blend you are using to taste. Don’t be afraid to season well. It should be very flavorful.

Garnish with the remaining green onions and parsley.

Like most soups this is even better the next day. Enjoy it with some crusty French bread and pretend you are in New Orleans.

*I get more spam on this particular post (and more hits) than any other I’ve ever written. I have finally turned off the comments. If you are a “legitimate” reader and have comments or questions about this recipe, feel free to email me or comment on another post, referring back to this one.