Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Corn and Crab Bisque

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).


12 large ears of corn, boiled 3 minutes, cool and remove kernels. Set kernels aside and reserve the water
1 pound lump crabmeat
1 stick of "real" butter
1 cup finely diced white onion
1 cup finely diced green bell pepper
1 cup finely diced celery
1/3 cup minced fresh garlic
1 cup flour
5 cups seafood, shellfish, or chicken stock
4 cups of the water the corn was boiled in (for richer flavor, boil a few of the corn cobs in this water after the kernels have been removed)
2 cups heavy cream
1/2 cup chopped parsley
Salt and pepper to taste

  • In a large stockpot, melt the butter being careful not to burn it.
  • Add the corn, onions, bell pepper, celery, and garlic. Sauté until the onions are translucent.
  • Add the flour and whisk, forming a blond (white) roux.
  • Add the stock and corn water carefully with a ladle, about a cup at a time. Keep stirring. Bring to a slow boil. Reduce to a simmer. Cook uncovered for 30 minutes.
  • Add the cream and parsley, cook a couple of more minutes, stirring gently.
  • Add in the crabmeat and cook just a minute longer.
  • Season to taste with salt and pepper.

Serves 12

Shirley Cline