Corn and crab bisque
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Corn and crab bisque
  Corn    Crab    Bisque    Seafood  
Last updated 6/12/2012 12:58:18 AM. Recipe ID 21046. Report a problem with this recipe.
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      Title: Corn and crab bisque
 Categories: E., Seafood
      Yield: 6 Servings
      1 tb Olive oil
    3/4 c  Finely chopped onions
  1 1/2 c  Fresh corn, scraped from
           About 2 ears
      1 tb Finely chopped garlic
    1/4 c  Finely chopped celery
      1 c  Crab stock (preferred) or
           Fish stock
      2 ts Salt
    1/4 ts White pepper
      3    Bay leaves
      3 c  Milk
      1 c  Heavy cream
      1 ts Bottled liquid crab boil
           (available at specialty food
      3 tb Blond roux*
      1 c  Lump crabmeat, picked over
           For shells and cartilage
    1/4 c  Chopped green onions
    1/2 ts Worcestershire sauce
  Heat oil in a large soup pot over high heat, add onions and corn and
  sautJ 1 minute.  Add garlic and celery and saute 30 seconds more.
  Stir in stock, salt, pepper and bay leaves and bring to a boil.
  Stir in milk, cream and crab boil and bring to a boil again, stirring
  occasionally.  Reduce heat to medium and simmer 7 minutes.
  Whisk in roux 1 tablespoon at a time until thoroughly incorporated
  into the soup.  Reduce heat to low and continue whisking until
  mixture is lightly thickened.
  Stir in crabmeat, green onions and Worcestershire sauce and simmer 10
  minutes more.  To serve, ladle 1 generous cup of bisque into each of
        6    soup plates.
  *Blond Roux
  1 stick unsalted butter (8 tablespoons) 1 cup flour
  In a saucepan, melt butter over medium heat. Whisk in flour, 1
  tablespoon at a time and cook, whisking constantly, until roux
  thickens to form a ball. Makes about 3/4 cup.

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Recipe ID 21046 (Apr 03, 2005)

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