FoodRecipesSoups
Title: Corn and Crab Bisque
Categories: Soups, Seafood, Vegetables
Yield: 8 servings
10 Ears fresh or frozen corn
1 1/2 qt Heavy cream
Salt
1 ts Cayenne
1/2 ts Ground black pep9per
1/2 ts Ground white pepper
2 ts Dried thyme
2 ts Dried basil
1 lb Lump crabmeat
1/2 c Green onions; chop
1/4 c Parsley; chop
Shave the top halves of the corn kernels away from the
cob into the cooking pot. Go back and scrape the
remaining parts of the kernels, adding to the pot. In
a saucepan, reduce the cream over high heat, stirring
continuously until desired thickness. Add the corn to
the cream. Add seasonings and herbs and simmer for
about 20 minutes. Add crab and simmer for about 5
minutes. Add onions and parsley and serve.