Corn And Crab Bisque

Here's a delightfully easy to make and delicious corn and crab bisque. If you love fresh sweet corn and crab you will love this delicious recipe. Now while you can make this recipe with canned sweet corn you shouldn't as fresh cut off sweet corn gives this bisque a wonderful flavor your not soon to forget. Turn the knife over and scrape the corn juices into the pot from off each cob of corn. You'll end up with some of the most wonderful flavors in your pot that you'll ever taste in your life. This soup is so very delicious. You just have to make it real soon.

I live in North Carolina and I usually find lump crab meat for sale in my local supermarket deli section. It's a little expensive but you can make some really delicious soup with it. If you have to you can find canned crab meat for sale also. Use it if you need to. If you want a more intense seafood taste you could also add clam juice which you can find at your local supermarket usually sold in a bottle.

For Your Recipe You Will Need.

1. 6 Ears of Fresh Sweet Corn, husks and silks removed.

2. 1 Pound Of Bacon diced up into small pieces.

3. 1 Pound Crab Meat, search it well for small bits of broken shell.

4. 2 Large Potatoes peeled and cut into small cubes, 1/2 " X 1/2 " is ideal.

5. 1/3 Cup Green Onions including tops diced very fine.

6. 1 Quart Half and Half Cream.

7. 1/2 Cup All Purpose Plain Flour.

8. 1/2 Cup Real Butter.

9. 2 Cans Chicken Broth.

10. 1 Tablespoon Cayenne Pepper.

You want to start by cutting your bacon up into small cubes and place the pound of bacon into a large skillet. Cook your bacon over medium heat until almost done. Now while the bacon is cooking you want to scrape your corn off the cob being sure to scrape each cob of corn deep to get all the flavor. Once you have all the corn off the cob and the bacon is almost done add the corn to the pan with the bacon and stir well.

Cook your corn until you are pretty sure it is done. Pour your corn and bacon including the grease into a large bowl.

Take your flour and butter and in a large clean pan cook a roux until it is light brown in color using care to make sure that you don't burn your roux.

Now add everything into a large stock pot adding a little bit of your half and half at a time and stir often. Now you want to almost bring your pot to a boil but not quite. Just before your pot boils reduce your heat to low and cook about 45 minutes until your potatoes are cooked and tender. Now reduce your heat as low as possible.

Serve your Corn and Crab Bisque with crackers for a delicious tasty treat that everyone I have made it for loves. Be sure to check your crab meat for pieces of crab shell carefully before adding it to your pot.

I like to offer a bottle of good quality Sherry at the table so people can add what they want to their individual bowl of soup.

Some people like to puree this bisque to a very smooth consistency. I serve it both ways and almost every one loves it. Sometimes I'll puree half the soup and add it back to the pot of soup and heat it back up to almost boiling before I serve it. If you do this you'll find that it really intensifies the flavor of your soup. Try it and you'll see what I'm talking about.

I like to serve butter crackers like Captains Wafers or Ritz with this soup as they add the most to the flavor of the soup.

I like to serve seafood and seafood soups all the time so I bought several soup bowls and saucers with seafood scenes on them. I love serving the soup in these bowls as I feel it really adds to the entire seafood theme.