By: Likincookin
This is a delightful, soft and luscious soup, easy to prepare and loved by all. It is actually an old Cajun recipe that has newly found its way into many restaurants. The first time I had the soup was at a restaurant and requested the recipe. Since then, I have made it at home and it always seems to come out quite palatable.
20 min
35 min
55 min
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Ingredients
Serves Tool
Serves To:USMetric| 6 | ears fresh corn | ||
| 1/2 | Cup(c) | butter | |
| 1/2 | Cup(c) | flour | |
| 1/2 | Bunch(bn) | green onions, chopped | |
| 1 | Quart(q) | chicken stock | |
| 1 | Quart(q) | half and half | |
| 2 | Tablespoon(T) | salt | |
| 1/2 | Teaspoon(t) | white pepper, ground | |
| 1 | Pound(lb) | crabmeat |
Preparation
Cut the kernels from the ears of corn and set aside. Discard the cobs. Melt the butter in a heavy saucepan and blend in the flour. Cook together for 3 minutes. Add the minced green onions. Cook while stirring until the green onions soften, about 2 minutes. Whisk in the hot stock. Bring to a boil. Add the half and half and the corn. Season with salt and ground white pepper. Bring to a boil and turn down to a simmer for about 20 minutes, or until the liquid is reduced to about 1 1/2 quarts. Carefully fold in the crabmeat, adjust seasoning to taste, heat for just a minute more and serve.
Additional notes
Variations: Shrimp and even oysters make delicious variations to the crab. Crayfish also makes a dynamite bisque in this preparation.
Note: It is important that you use fresh corn if you want the best soup.