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Corn Bisque

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Ingredients

  • Garnishes:
  • 1/4 cup olive oil
  • 2 cups finely chopped onion
  • 11/2 cups finely chopped celery
  • 4 teaspoons minced garlic
  • 6 tablespoons all-purpose flour
  • 6 cups chicken broth
  • 6 tablespoons dry sherry
  • 8 cups frozen yellow cream-style corn
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup heavy cream
  • Jumbo lump crabmeat
  • Chopped fresh parsley

Details

Servings 6

Preparation

Step 1

In a Dutch oven over medium-high heat, heat olive oil. Saut� onion and celery 4 to 5 minutes, or until tender. Add garlic and saut� 1 to 2 minutes. Add flour and cook 3 minutes, stirring constantly.

Whisking constantly, gradually add chicken broth. Bring to a boil. Add sherry and cook 5 minutes. Reduce heat to medium-low. Add corn, salt and pepper.

Puree in batches in container of blender. Return to heat and add cream; simmer 1 minute. Garnish with crabmeat and parsley, if desired. Makes about 31/2 quarts.

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