Recipe - Corn And Crab Bisque

10 Ears of corn; shucked and
cleaned
One half teaspoon Ground white pepper
2 tablespoon Butter
2 teaspoon Dried thyme; or 1 tablespoon
fresh
2 tablespoon All purpose flour
2 teaspoon Dried basil. or 1 tablespoon
fresh
1 qt Heavy cream
1 pound Cooked white crab meat
Salt
One half cup Chopped green onions
1 teaspoon Ground red pepper
One fourth cup Chopped parsley
One half teaspoon Ground black pepper

Cut the kernels from the cob; scrape the milk from the cobs and reserve.
Place the cobs in a 6quart pot and add 4 quarts water. Bring to a boil,
reduce heat to medium, and boil slowly for 45 minutes to 1 hour to reduce
by half.

Melt the butter in a large saucepan over medium heat. Whisk in the flour,
stirring continuously, to make a light roux. Cook the roux for 34 minutes,
continuing to stir. Test the roux by cooking a little bit and tasting, when
the raw taste of the flour is completely gone, the roux is done. It should
be no darker than the color of rich cream.

Heat the cream and add it to the corn stock. Bring to a simmer over
mediumhigh heat and whisk in the roux. Add the corn, the corn milk, the
seasonings and herbs, and simmer 2025 minutes. Stir in the crab meat and
simmer 34 minutes more. Stir in the green onions and parsley andd serve.
Serves 68.

This recipe taken from "Patout's Cajun Home Cooking" by Chef Alex Patout

Posted to recipeludigest Volume 01 Number 503 by jecraig@laninc.com on
Jan 12, 98