Corn and Crab Bisque
- 3 tablespoons unsalted butter
- 2 cups yellow corn flour, such as Maseca
- 2 cups chopped yellow onion
- 1/3 cup sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons black pepper, plus more for seasoning
- 1 quart heavy cream
- 2 pound fresh or frozen sweet corn kernels
- 2 tablespoons salt
- 1 pound crabmeat, such as backfin or lump
- 1/4 cup chopped green onions
Melt the butter over medium heat in a large heavy pot. Add the corn flour and onions and cook, stirring, until lightly browned and smelling of toasted nuts, about 4 minutes. Stir in the sugar, garlic powder, onion powder and black pepper. Immediately add the cream, corn and 4 quarts of water. Let simmer over medium heat, stirring occasionally, until thickened and the corn is cooked and tender, about 40 minutes. Taking care, blend the bisque in batches until smooth. Add the salt and pepper to taste. To serve, divide the crabmeat among 6 bowls and top with the hot bisque (which will lightly cook the crab). Garnish with the green onions.
NotesYou can find yellow corn flour in the baking or Latin food section of the supermarket
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.