Shrimp, Crab and Corn Bisque |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe was given to me by a friend and it is the creamiest, most wonderful combination of deliciousness!!! Evertime I make it it gets rave reviews. It is not for the fat conscious...........Oh heck...try it at least once, you'll love it!!! Ingredients:
1/2 cup butter |
1 onion, diced small |
1 teaspoon garlic, chopped |
15 ounces cream-style corn |
15 ounces whole kernel corn, drained |
1 cup milk |
12 ounces evaporated milk |
2 pints heavy whipping cream |
3 tablespoons water |
1 tablespoon flour |
1 tablespoon cornstarch |
1/2 cup green onion top, chopped |
3 tablespoons fresh parsley, chopped |
1 lb lump crabmeat |
1 lb medium shrimp |
3 teaspoons tony chachere's creole seasoning |
Directions:
1. Melt the butter and saute the onion and garlic until soft. Add the milk products and seasoning and cook until hot. Mix the flour, cornstarch and water to a smooth mixture and add to the pot stirring well. Add the corn and shrimp and cook for about 5 minutes. Add the crab and simmer for another 5 minutes. Stir in the green onion tops and parsley, being careful to not break up the crabmeat lumps.
2. Serve with a green salad and lots of crusty bread and butter!
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