Here’s a recipe that my husband and I have adapted from several recipes. It’s a combo of his mother’s recipe & a restaurant recipe.
Corn and Crab Bisque
- 1 slice bacon, chopped in 3-4 pieces
- 1/4 cup butter
- 1/3 cup finely chopped onion
- 2 cloves of fresh garlic, finely minced
- 1/2 teaspoon curry powder
- 1/2 teaspoon white pepper
- salt to taste
- 3/4 teaspoon of black pepper
- 2 tablespoons all purpose flour
- 1/4 cup white wine
- 1 teaspoon Worcestershire sauce
- 1 cup of chicken broth
- 2 cups of Half & Half
- 2 cups of milk
- 1 lb. of lump crabmeat (pick the small pieces of shell out before using). **We buy the pasteurized lump crab in the refrigerated section at Sam’s Club.
- 1 can of whole kernel corn, drained
- 1 can of whole kernel corn, drained and run through the food processor
- For garnish: fresh chopped parsley or thyme
- In a medium stockpot, cook bacon over medium heat until brown, being careful not to burn.
- Remove bacon & add butter.
- Heat butter until melted, and add chopped onion.
- Sauté onion until done, then add garlic.
- Add curry & flour and cook one – two minutes, or until thick.
- Add both cans of corn and cook for 3-5 minutes.
- Add white wine, chicken broth, and Worcestershire sauce.
- Add milk, and half & half. Bring to a boil. Reduce heat and cook uncovered for 5-10 minutes.
- Add black pepper, white pepper, and salt to taste.
- Stir in crab meat and serve at once.
- Garnish with chopped parsley or thyme.
- Serve with crusty French bread.