Crab: Corn and Crab Bisque

posted by Dodger 01-10-101 1:02 AM

Corn and Crab Bisque

6 ears corn (fresh is the best)
1 qt. chicken broth
1 qt. half and half
1 stick butter
1/2 cup flour
1/2 bunch green onions
2 tbs. Tabasco (to taste of course)
2 tsp. salt
2 tbs. white pepper
1 lb. crabmeat (claw meat can be used)

You must have every thing chopped and ready to go before you start (easier). Cut corn off the cob and scrap the husk to remove the sweetness. Chop green onions as fine as you like. Make sure the chicken broth is hot.

First melt butter over medium-high heat. When melted add flour slowly. Stir constantly for about three minutes (watch the clock so you will not change the color of your roux to dark). Add the onions to the flour and butter mixture and cook till onions get soft. Add broth, half + half, corn and all seasoning. While stirring often, simmer about 30 minutes, until reduced to 1 1/2 qt. or about 1/2 qt. reduction.

Carefully fold in crabmeat so you will not bruise it. Turn off fire and let sit 2 or 3 minutes. Serve with crunchy bread. Serves about 6 unless you go back for seconds then 4.

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