This Is Most Likely The Best Gourmet Crab Corn Bisque You Will Ever Serve. It's Rich, It's Delicious And It's Unbelievably Easy To Prepare. Ingredients:1 Pint Lump Crabmeat12 Cup (1 Stick) Butter (do Not Substitute Margarine)1-12 Cups Finely Chopped Sweet Onion4 Tablespoons All-purpose Flour6 Cups Fresh Corn Kernels (see 'Recipe Note 1' Below)2 Teaspoons Salt1 Teaspoon Coarsely Ground Black Pepper 1-12 Quarts Heavy Cream34 Cup Thinly Sliced Green Onions, White And Green Portions 3-4 Additional Green Onions, Thinly Sliced For Garnish Preparation:Gently Pick Through The Crabmeat To Remove Any Bits Of Shell Or Cartilage, Being Careful Not To Break Up Lumps Of Crabmeat; Set Aside. Melt Butter In A 5- To 6-quart Dutch Oven Over Medium Heat. Add Chopped Onion And Saute Until Translucent (approximately 10 Minutes). Whisk In Flour, Then Add Corn Kernels. Continue To Cook Over Medium Heat For 5 Minutes, Stirring Frequently. Add Salt And Pepper, Then Stir In Heavy Cream And Lower Heat. Cover And Cook Over Low Heat For 20 Minutes, Stirring Occasionally -- Do Not Boil (see 'Recipe Note 2' Below). Stir In Sliced Green Onions, Then Very Gently Fold In Crabmeat, Being Careful Not To Break Up Lumps. Return Bisque To A Simmer Over Low Heat, Cover And Cook For An Additional 10 Minutes; Stir Once. Additional Seasoning May Be Added, If Desired, Before Serving. Garnish With Additional Sliced Green Onions And Serve With Oyster Crackers Or French Bread. Yields 6 To 8 Servings As An Entree. Freezes Beautifully. Recipe Notes: (1) An Equal Amount Of Thawed Frozen Corn Or Drained Canned Corn May Be Substituted For Fresh Corn In This Recipe. (2) Do Not Allow Bisque To Come To A Hard Boil During Preparation To Prevent Cream From Separating. 2005 Janice Faulk Duplantis
