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New Orlean's Corn and Crab Bisque (or Shrimp)

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“You will need to make corn stock AND shrimp stock. I suggest using shrimp since the stock will be used anyway. You may also add a little cornstarch dissolved in water at the end if you prefer this to be slightly thicker. Prep time includes time for stocks.”
READY IN:
1hr 35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter; add corns, celery, bell pepper, onions and garlic- saute for 5-10 minutes.
  2. Add flour and whisk until white roux is achieved- DO NOT BROWN.
  3. Add stocks, seafood seasoning and crabboil stirring while adding.
  4. Bring to a low boil, then simmer and cook for 30 minutes.
  5. Add heavy cream, green onions and parsley and cook for 5 minutes.
  6. Add crabmeat and shrimp.
  7. Season to taste, simmer for 3-5 more minutes.
  8. You may add cornstarch dissolved in little water if you prefer this thicker.

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