Corn and Crab Bisque Recipe

As the weather turns cold in New Orleans, it's time to make some hearty, warm soups and stews. In New Orleans, this means bisques and gumbo! I will be adding several more recipes for these favorites ove the next few weeks.

Ingredients:
1 small onion, diced
1 small bell pepper, diced
1 stalk of celery
2 sticks of butter or margarine
½ tsp. red pepper
2 tsp. garlic powder
2 Tbsp. chicken base
1 lb. frozen corn
½ cup flour
1 pint whipping cream
1 lb. fresh claw crabmeat
½ gal. whole milk

Melt butter. Add corn, onion, bell pepper, and celery. Simmer for 10 minutes. Mix in flour, stirring constantly, until well blended. Add seasonings, whipping cream, and milk. Stir constantly. Simmer for approximately one hour until it thickens slightly. Thicken more with cornstarch. Remove from heat and add crabmeat.

(Serves 2-4)

Courtesy of Riverfront Restaurant