Louisiana Corn and Crab Bisque
There are soups and there are supersoups, such as this corn and crab bisque, rich, unctuous, and unforgettable. Concentrated shrimp stock may be found in the freezer section of well-stocked fish markets. Bottled clam juice may also be substituted, but reduce the salt in the recipe. For an easy e- lunch, serve this soup with a green salad, a loaf of French bread, and a glass of white wine.
- Unsalted Butter - 2-1/2 cups (5 sticks)
- All-Purpose Flour - 1/2 cup
- Ears of Corn - 4, shucked
- Onion - 1/4 large, chopped
- Red Bell Pepper - 1/4, seeded, deribbed, and chopped
- Celery Stalk - 1, chopped
- Garlic - 1 tablespoon, minced
- Shrimp Stock or Bottled Clam juice - 2 cups
- Dry white wine - 1/2 cup
- Fresh Thyme - 1-1/2 teaspoons, minced, or 1/4 teaspoon dried thyme
- Heavy (whipping) cream - 3-1/2 cups
- Seasoned Salt - 1 tablespoon
- Hot pepper sauce - 1 teaspoon
- Fresh cooked lump crab meat - 1 pound
- Crab Claws - 16, jumbo (optional)
- Fresh Parsley - 3 tablespoons, minced
- Green Onions - 3 tablespoons, chopped
For the white roux: Melt 2 cups butter in a medium saute pan. Add the all-purpose flour and cook over low heat, stirring constantly, for 4 to 6 minutes.
Cook corn in boiling salted water to cover until tender. Remove corn with slotted spoon and reserve half of the corn stock. Cut the kernels from the corn cobs.
Melt the butter in a 4-quart saucepan. Add the onion, peppers, celery, and garlic, and saute for 1 minute. Add the shrimp stock or bottled clam juice, white wine, and thyme, and bring to a boil. Add the roux and whisk until thickened. Add the cream and lower heat to a simmer while whisking. Add the seasoned salt, hot sauce, corn, and corn stock. Simmer for 3 to 4 minutes. Add the crab meat, optional crab claws, parsley, and green onions. Simmer until heated through. Divide among 4 large bowls and serve.