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Guest Friday Feast: Corn and Crab Bisque by Dickie

March 29, 2010

Oops! I’m not sure what happened, but I don’t think this made it up on Friday. Not sure why though…. Anyway, here’s your Friday Feast… on Monday!

Hello! Today is the last recipe from our guest cook, my uncle Dickie. His corn and crab bisque is quite great, and I’m excited to share his simple but tasty concoction with you.

Corn and Crab Bisque

Ingredients

1/4 cup chopped shalot

1/2 cup chopped green onion

1/2 cup butter

1/2 cup flour

1/2 teaspoon curry powder, or to taste

3 cups fresh (about six large ears of corn, cut from cob) or frozen corn, uncooked

4 cups half and half

1 cup chicken broth

1/4 cup white wine

salt, pepper and cayenne to taste

a dash of Tabasco and white Worcestershire sauce

1 pound lump crabmeat

  • Saute shalot and green onion in butter until soft, but not brown.

  • Add corn and cook for 5 minutes.
  • Add curry powder and four and cook for 2 to 3 minutes.

  • Add white wine and chicken broth, and cook for 2 to 3 minutes.
  • Add half and half and bring to a simmer (do not boil) and season well.
  • Add crab meat and heat thoroughly.
  • Serve in heated soup bowls.

Serves 6 as main course.

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