Roasted Corn and Crab Bisque

Even though our South Louisiana summer is right around the corner the use of soups, bisques and gumbos is still a very big part of our culinary heritage, so turn down the AC and enjoy. This recipe is one of my favorites, crab meat is a little high right now but my sources say we should see a price relief soon. Make all your recipes with passion and local ingredients and the end result is sure to be a success.

Roasted Corn and Crab Bisque                                                                                                                  

Makes 2 ½ Gal.

Ingredients:                                                                                                                                                   Shelf Life: 5 Days

3 oz. Butter

3 oz. All Purpose Flour

1 ½ Qt. Trinity (2 parts Onion, 1 part Celery, 1 part Green Bell Pepper)

1 ½ Qt. Roasted (not burnt) Corn Kernels

3 Bay Leaves

1 Gal. Crab Stock (1 gallon water, 4oz. Crab Base)

1 Qt. Heavy Cream

2 Lb. Back Fin or Claw Crab Meat (free of shells)

2 C. Chopped Green Onion

2 Tbs. Kosher Salt

1 tsp. Ground White Pepper

2 tsp. Ground Black Pepper

Procedure:

1.       Wash your hands. Collect all ingredients, and clean, sanitized necessary equipment.

2.       In large Sauce Pot; melt butter over medium heat. Stir in flour, and cook till blonde roux is achieved. Add trinity and “sweat” till just softened, roughly 5 minutes.

3.       Whisk in stock, or water and base. Add Bay leaves, and simmer for 10 – 15 minutes, till roux is cooked out, stirring occasionally.

4.       Stir in Corn and Cream and simmer another 5 minutes.

5.       Finish with Crabmeat, Green onions, Salt, and Pepper.