Doug Schofield’s Corn and Crab Bisque

Published 12:00 am Thursday, May 8, 2008


-1 pint heavy cream

-1 pint milk

-1 cup chicken stock

-1/2 pound crabmeat

-1 cup chopped onion

-1 can whole kernel corn (do not drain)

-1 tablespoon parsley flakes

-1 teaspoon salt – more or less to taste

-1 tablespoon sugar

-2 1/2 tablespoons Cajun seasoning – more or less to taste

-1 teaspoon Zataran’s liquid concentrated Shrimp and Crab Boil

Roux ingredients

-1/4 cup four

-1/4 cup butter (1/2 stick)


Combine cream, milk and stock in a large pot. Bring to a boil, then reduce to a simmer. Add corn and crab meat and let simmering continue. Make a roux. Add roux to simmering pot (careful, it will splatter since it is much hotter). Simmer for another five minutes or so, sample, and adjust seasoning if necessary.

Serve with French bread.