Corn and Crab (or Shrimp) Bisque {Foodie Friday}

November 7, 2014

It finally feels like Fall, y’all! This is the time of year when I love to make a big pot of soup on Monday to have throughout the week.

There’s just one problem with this recipe. It doesn’t usually last that long.

I started substituting shrimp for the crabmeat sometimes because crabmeat can be expensive, but you can usually find a one-pound frozen bag of the little salad sized shrimp very reasonably. It’s soup. It will work.

(Also, please note, this is not low fat. Do not try to make it be low fat. If you do, it will then not be good. Either suck it up and have some calories, or don’t, but don’t mess with it.)

1/2 cup flour

1/2 cup butter

1 quart heavy cream

1 quart whole milk

1 cup stock

1 lb. crab meat (claw) or small shrimp

1 cup chopped green onion

2 cans whole kernel corn

garlic juice

cajun seasoning

salt to taste

1. In a stockpot, combine milk, heavy cream, milk, stock, and the liquid from the corn. Bring it to a boil, then reduce the heat and allow to simmer for 10-12 minutes.

2. Meanwhile, make a roux with the flour and butter. For this recipe, I like a fairly light colored roux, but cook to your preference. Add the roux to the simmering liquid in the stockpot.

3. Stir in the corn and crabmeat (or shrimp) and simmer another five minutes or so.

4. Add in green onions. A little more simmering.

5. Add in some garlic juice, cajun seasoning, and salt to taste. A tad more simmering. If you’re feeling really adventurous, a dash of hot sauce or even cayenne pepper can take this up a notch.

It should be thick and creamy and yummy by now. A little garlic bread (and MAYBE a salad) and you’ve got a perfect meal for a cool night.

Happy Fall Y’all!

Jenny Mac

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