Hub City Diner Corn and Crab Bisque |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A zippy first course from the flavor center of the universe, Louisiana. Courtesy of Pat Mould, featured in The Louisiana New Garde television series. Cooking time is approximate. Ingredients:
2 1/2 cups butter |
1/2 cup all-purpose flour |
4 ears corn, shucked (sub frozen if you cannot find fresh) |
1 small onion, peeled and chopped |
1/4 red bell pepper, seeded and chopped |
1/4 green bell pepper, seeded and chopped |
1 celery rib, chopped |
1 tablespoon garlic, peeled and minced |
2 cups shrimp stock or 2 cups clam juice |
1/2 cup dry white wine (chardonnay, pinot grigio or sauvignon blanc) |
1 1/2 teaspoons fresh thyme, minced (or 1/4 teaspoon dried thyme) |
3 1/2 cups heavy cream |
1 tablespoon seasoning salt (to taste) |
1 teaspoon tabasco sauce (or other louisiana style hot sauce) |
1 lb lump crabmeat, freshly cooked |
16 crab claws, jumbo sized (optional) |
3 tablespoons fresh parsley, minced |
3 tablespoons green onions or 3 tablespoons scallions, chopped |
Directions:
1. For the roux: Melt 2 cups butter in a saucepan; add flour and cook over low heat, stirring constantly for 4 to 6 minutes.
2. Cook corn in boiling, salted water to cover; until tender.
3. Remove corn and reserve half the corn stock; cut kernels from the cob.
4. Melt remaining butter in large saucepan.
5. Add onions, peppers, celery and garlic; saute for a minute.
6. Add shrimp stock or clam juice, wine and thyme; bring to the boil.
7. Add roux and whisk in until thickened.
8. Add cream and reduce temperature to simmer.
9. Add the reserved corn stock (about 2 cups), Tabasco and seasoning salt; continue cooking for about 5 minutes.
10. Add remaining ingredients and simmer until completely heated through.
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