Corn and Crab Bisque

 

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

Ingredients:

• 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

Directions:

• 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.

Enjoy!!