Corn and Crab Bisque


3 cups whole fresh corn, removed from cobs (save cobs and add them to seafood stock)

1 pound jumbo lump crabmeat

1 cup butter

1 cup white onion, diced

1 cup celery, diced

½ cup red bell pepper, diced

¼ cup garlic, minced

1 cup flour

2½ quarts seafood stock (simmered in a pot with the corn cobs, scraps of onion, celery, green onion and parsley for 30 minutes)

1 pint heavy whipping cream

½ cup green onion, thinly sliced

½ cup parsley, chopped

Salt and white pepper, to taste


Melt the butter in a pan. Add the corn, onion, celery, bell pepper and garlic, and sauté until tender.

Whisk in the flour to make a white roux. Do not brown.

Strain the stock through a fine mesh strainer. Slowly add the stock to the roux, then reduce heat and let simmer for 30 minutes.

Add heavy cream, green onion and parsley.

Cook for 3 more minutes, then gently fold in crabmeat. Be careful to not break up the large chunks of crabmeat.

Season with salt and pepper to taste.