Crab and Corn Bisque
Ingredients
- 6 ears fresh corn
- 1 stick unsalted butter
- 1/2 cup finely chopped onions
- 1/4 cup finely chopped celery
- 2 garlic cloves, minced
- 1/3 cup dry white wine
- 1/2 cup all purpose flour
- 4 cups warm seafood stock (see recipe)
- 1 cup heavy cream
- 1 bunch green onions, thinly sliced
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried basil leaves
- 1/2 teaspoon liquid crab boil
- 1/8 teaspoon cayenne pepper
- 1 pound lump crabmeat, picked over for shells and cartilage
- Salt and black pepper
Instructions
Remove husks and silk from corn and cut off the kernels. After the cob has been stripped, use the back of a knife to scrape any remaining pulp and "corn milk" off the cob (this adds additional flavor to the finished dish). In a medium saucepan, melt butter over medium-high heat. Add onions and celery; cook until tender. Add garlic and cook an additional 2 minutes. Deglaze pan with wine and cook until alcohol has evaporated, about 3 minutes. Add flour and cook, stirring constantly, about 5 minutes. Gradually add stock and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Add heavy cream, green onions, thyme, basil, liquid crab boil and cayenne pepper. Continue cooking for 10 minutes. Gently fold in crabmeat and cook until heated through, about 5 more minutes. Season to taste with salt and pepper. Makes 6-8 servings.