Chef Jim's Corn and Seafood Bisque for 84

By JimMac

Ingredients

• Jim’s Seafood Bisque for 84
• 5-1/4 cups butter
• 5-1/4 cups flour
• 3-1/2 quarts cups corn kernels - 112 ounces
• 3-1/2 quarts cream style corn – 112 ounces
• 14 cups onions, finely chopped – 3-1/2 quarts
• 14 ribs celery, finely chopped
• 14 medium bell pepper, finely chopped
• 14 bunches green onions, finely chopped (up to 2 or 3 inches of green parts)
• 3/4 cup T minced parsley
• 2 cups minced garlic
• 14 large cans chopped tomatoes – 140 oz.
• 1 cup Worcestershire Sauce
• 14 bay leaves
• 1/4 cup thyme
• 3-1/2 quarts cream of mushroom soup – 112 oz.
• 3-1/2 quarts cream of potato soup – 112 oz.
• 4 quarts heavy cream
• 7 - 8 oz. Cream cheese, softened
• 10 corn cobs, cut into 3 inch sections
• 14 lbs shrimp
• Other available seafood
• 1 cup sherry or cognac (optional)

Preparation

Step 1

In a large pot or Dutch oven, melt butter, add flour and let cook on low heat until medium brown. Add chopped vegetables and let cook on low heat until wilted, stirring often. Add tomatoes to pot and cook for a few minutes.

Add stock to pot; add remaining ingredients and stir well. Heat gently and simmer for one hour, stirring often. Remove corn cobs, add salt and pepper to taste and serve.