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Prep Time: 1 Hour
Yields: 12 Servings

Corn was growing wild in Louisiana when the Acadians arrived in 1755. The people quickly married the flavor of Louisiana seafood to the sweet corn creating delicious dishes such as this bisque.

3 cups whole kernel corn
1 pound jumbo lump crabmeat
1 cup butter
1 cup diced onions
1 cup diced celery
½ cup diced red bell peppers
¼ cup minced garlic
1 cup flour
2½ quarts shellfish stock (see recipe)
1 pint heavy whipping cream
½ cup sliced green onions
½ cup chopped parsley
salt and white pepper to taste

In a 2-gallon stockpot, melt butter over medium-high heat. Add corn, onions, celery, bell peppers and garlic. Sauté 5–10 minutes or until vegetables are wilted. Whisk in flour until white roux is achieved, but do not brown. (See roux recipes.) Slowly add stock, one ladle at a time, stirring constantly. Bring to a low boil, reduce to simmer and cook 30 minutes. Add heavy whipping cream, green onions and parsley. Continue cooking 3 minutes. Gently fold in lump crabmeat, being careful not to break lumps. Season with salt and white pepper. NOTE: Try making a stock with corncobs. Reduce liquid to 1 quart and add it into this soup in place of half the shellfish stock.




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