Sunrise Kitchen: Crab and Corn Bisque

(KPLC) - Leslie Abraham, feast coordinator for the Lake Charles Symphony's Wild Beast Feast, shares her recipe for Crab and Corn Bisque.

Leslie's Crab and Corn Bisque

Ingredients:

  • style="margin-top: 14pt; margin-bottom: 14pt;">1 lb jumbo lump crab meat, culled well
  • style="margin-top: 14pt; margin-bottom: 14pt;">1 quart fresh cut corn with scrapings
  • style="margin-top: 14pt; margin-bottom: 14pt;">1 medium white onion chopped fine
  • style="margin-top: 14pt; margin-bottom: 14pt;">4 ribs of celery chopped fine
  • style="margin-top: 14pt; margin-bottom: 14pt;">1 stick of butter
  • style="margin-top: 14pt; margin-bottom: 14pt;">1 can creamed corn
  • style="margin-top: 14pt; margin-bottom: 14pt;">1 1/2 cups chicken broth
  • style="margin-top: 14pt; margin-bottom: 14pt;">1 pint fat free half and half
  • style="margin-top: 14pt; margin-bottom: 14pt;">Salt
  • style="margin-top: 14pt; margin-bottom: 14pt;">White pepper
  • style="margin-top: 14pt; margin-bottom: 14pt;">Red pepper
  • style="margin-top: 14pt; margin-bottom: 14pt;">Tony's Seasoning
  • style="margin-top: 14pt; margin-bottom: 14pt;">1/4 cup chives, chopped fine

Directions:

  • style="margin-top: 14pt; margin-bottom: 14pt;">Sauté vegetables in butter until soft and clear.
  • style="margin-top: 14pt; margin-bottom: 14pt;">Add fresh cut corn and cream of corn.
  • style="margin-top: 14pt; margin-bottom: 14pt;">Season to taste. Add broth, half and half and chives.
  • style="margin-top: 14pt; margin-bottom: 14pt;">Heat until hot without boiling.
  • style="margin-top: 14pt; margin-bottom: 14pt;">Cut off flame and add crab meat.
  • style="margin-top: 14pt; margin-bottom: 14pt;">Fold in, adjust seasonings.
  • style="margin-top: 14pt; margin-bottom: 14pt;">Serve hot with French bread.

The Wild Beast Feast will be Saturday, March 3. You can find more information and purchase tickets at the Lake Charles Symphony's website.

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