Seafood Corn Bisque
Issue date:
February, 2010 Debbie Guidry-Gauthier, Breaux Bridge, LA for Louisiana Cookin
Servings:
Serves a Crowd - 1 stick of butter
- 1 large onion, chopped
- 1 cup bell pepper (½ red & ½ green)
- 2 large cans, whole kernel corn
- 2 large cans, cream style corn
- 3 pints heavy cream
- 1 32-ounce container chicken broth
- 2 teaspoon salt (more may need to be added)
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- cayenne pepper to taste
- 2 teaspoons of any Cajun Seasoning
- 1 pound white crabmeat
- 1 pound peeled and deveined shimp (or crawfish)
- 3 or 4 tablespoons cornstarch, mixed with cold water
- 1 tablespoon onion tops
- 1 tablespoon parsley flakes
Recipe photo:
Instructions:
In an 8 quart stock pot, melt butter on a low to medium heat, add onions and bell peppers, sauté until transparent. Add whole corn, cook 20 minutes. Add cream corn, cook 10 minutes stirring frequently. Add cream, chicken broth and seasonings, cook 20 minutes. Add seafood and cook for 10 minutes, or until shrimp are cooked. Slowly add cornstarch mixture, until desired consistency is reached. Add parsley flakes and onion tops, cook 5 minutes. Serve hot.
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