CORN AND CRAB BISQUE
3 cups fresh-cut whole kernel corn, plus milk from cobs 1 pound jumbo lump crabmeat 1 cup butter 1 cup onions, small dice 1 cup celery, small dice 1 cup red bell pepper, small dice 1/4 cup minced garlic 1 cup flour 5 cups crab or shellfish stock 4 cups corn cob stock 2 cups heavy cream 1/2 cup sliced green onions 1/2 cup chopped parsley Salt and white pepper to taste Make a stock with the corn cobs and 5-6 cups water, reducing until 4 cups remain. In an 8-quart stockpot, melt the butter over medium high heat. Add the corn, onions, celery, bell pepper and garlic. Sauté for 5-10 minutes, or until vegetables are wilted. Add the flour and whisk until a white roux is achieved. Do not brown. Add the stocks, one ladelful at a time, stirring constantly until all the stock is incorporated. Bring to a low boil, reduce to a simmer and cook for 30 minutes. Add heavy cream, green onions and parsley, and cook an additional 3 minutes. Gently fold in the lump crabmeat, being careful not to break up the lumps. Season to taste with salt and white pepper. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
