New Orlean's Corn And Crab Bisque (or Shrimp)

Total Time: 1 hr 35 mins Preparation Time: 45 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 cup butter
• 1 (11 ounce) can creamed corn
• 3 cups cooked fresh whole kernel corn (reserve stock, approx. 9 large ears)
• 1 lb lump crabmeat
• 1 cup chopped onion
• 1 cup chopped celery
• 1/2 cup chopped red bell pepper
• 1/4 cup diced garlic
• 1/2 teaspoon seafood seasoning (i use blackened redfish seas.)
• 1/8 teaspoon crab boil
• 1 cup flour
• 1 1/2 quarts corn stock
• 1 1/2 quarts shrimp stock
• 1 lb boiled shrimp, peeled (optional)
• 1 pint heavy whipping cream
• 1/2 cup sliced green onion top
• 1/2 cup parsley
• salt
• pepper

Recipe

• 1 melt butter; add corns, celery, bell pepper, onions and garlic- saute for 5-10 minutes.
• 2 add flour and whisk until roux is achieved- do not brown.
• 3 add stocks, seafood seasoning and crabboil stirring while adding.
• 4 bring to a low boil, then simmer and cook for 30 minutes.
• 5 add heavy cream, green onions and parsley and cook for 5 minutes.
• 6 add crabmeat and shrimp.
• 7 season to taste, simmer for 3-5 more minutes.
• 8 you may add cornstarch dissolved in little water if you prefer this thicker.