Corn Bisque
By Dianecarole
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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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