Jim's Seafood and Corn Bisque

Jim's Seafood and Corn Bisque
Jim's Seafood and Corn Bisque

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Stock.....

  • Crawfish/ shrimp shells

  • 4

    T butter

  • 1/4

    cup brandy or cognac

  • 1

    cup white wine

  • 1

    cup water

  • 1

    carrot cut into large pieces

  • 1

    rib celery cut into large pieces

  • 1

    onion, cut into large pieces

  • 3

    green onions, cut into large pieces

  • 1

    clove garlic

  • 1

    bay leaf

  • 1

    pinch thyme

  • Bisque.....

  • 12

    T butter

  • 12

    T flour

  • 2

    lbs crawfish tails or peeled shrimp

  • 2

    cups corn kernels

  • 2

    cans cream style corn

  • 2

    cups onions, finely chopped

  • 4

    ribs celery, finely chopped

  • 2

    medium bell pepper, finely chopped

  • 2

    bunches green onions, finely chopped (up to 2 or 3 inches of green parts)

  • 6

    T minced garlic

  • 2

    large cans chopped tomatoes

  • 2

    T Worcestershire Sauce

  • 2

    bay leaves

  • 2

    t thyme

  • 2

    cans cream of mushroom soup

  • 2

    cans cream of potato soup

  • 4

    cups heavy cream

  • 8

    oz. Cream cheese, softened and puréed with some of the bisque

  • 4

    corn cobs (add corn kernels to bisque)

  • 1/4

    cup sherry or cognac (optional)

  • parsley and tarragon

Directions

Broth:..... Melt butter in a large pot; add shells and fry until sizzling, turning them often. When shells are hot, pour in brandy/cognac and ignite. Remove from heat - toss and turn the shells until the flames die down. Add wine and water to cover shells. Add onion, celery, onion, green onions, parsley, garlic , bay leaf and thyme . Simmer for 30 minutes. Strain through a fine sieve or cheesecloth. Reserve broth. Bisque..... 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 (except parsley and tarragon) and stir well. Heat gently and simmer for one hour, stirring often. Remove corn cobs. Purée half of bisque in a blender and add to bisque in the pot. Stir in chopped parsley and tarragon and serve. You may wish to add 1/4 cup of sherry or cognac (optional). NOTE: you can prepare the bisque and for serving, place seafood in individual bowls and pour the bisque over - let sit for a few minutes and serve.

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