| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Seafood |
Cajun |
Cajun, Soups |
12 |
Servings |
INGREDIENTS
| 3 |
c |
Fresh-cut whole kernel corn; plus milk from cobs |
| 1 |
lb |
Jumbo lump crabmeat |
| 1 |
c |
Butter |
| 1 |
c |
Onions; small dice |
| 1 |
c |
Celery; small dice |
| 1 |
c |
Red bell pepper; small dice |
| 1/4 |
c |
Minced garlic |
| 1 |
c |
Flour |
| 5 |
c |
Crab or shellfish stock |
| 4 |
c |
Corn cob stock |
| 2 |
c |
Heavy cream |
| 1/2 |
c |
Sliced green onions |
| 1/2 |
c |
Chopped parsley |
|
|
Salt and white pepper to taste |
INSTRUCTIONS
Make a stock with the corn cobs and 5-6 cups water, reducing until 4 cups
remain.
In an 8-quart stockpot, melt the butter over medium high heat. Add the
corn, onions, celery, bell pepper and garlic. Saut, for 5-10 minutes, or
until vegetables are wilted. Add the flour and whisk until a white roux is
achieved. Do not brown.
Add the stocks, one ladelful at a time, stirring constantly until all the
stock is incorporated. Bring to a low boil, reduce to a simmer and cook for
30 minutes. Add heavy cream, green onions and parsley, and cook an
additional 3 minutes. Gently fold in the lump crabmeat, being careful not
to break up the lumps. Season to taste with salt and white pepper.
This recipe is by Chef John Folse, of Lafitte's Landing Restaurant in
Donaldsonville, Louisiana, and of the Chef John Folse Culinary Institute in
Thibodaux, Louisiana. It's a gold medal winner in culinary competition.
Typos By Jim Kirk - captain@iquest.net
Posted to MM-Recipes Digest V4 #280 by Jim Kirk <captain@iquest.net> on Oct
24, 1997
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