Purple Parrot Corn and Crab Bisque

Name: Purple Parrot Corn and Crab Bisque
Ingredients: 1/2 teaspoon Clarified Butter; 1/3 cup Yellow onion, medium dice; 1/4 cup Green bell peppers, medium dice; 1/4 cup Celery, medium dice; 1 teaspoon Garlic, minced; 1 1/2 teaspoons basil, dried; 1 teaspoon White pepper; 1/4 teaspoon Cayenne pepper; 1/2 teaspoon thyme; 1 1/2 quarts Chicken Stock; 1/4 cup white wine; 1 tablespoon brandy; 2 teaspoons Worcestershire; 2 teaspoons Hot Sauce; 3 cups fresh corn kernels, scraped with pulp (or 2 cans whole kernel corn, drained); 1/2 cup margarine; 1/2 cup flour; 3 cups heavy cream; 1 cup Half-n-Half; 1 tablespoon Creole Seasoning; 2 pounds jumbo lump crabmeat, picked from shell

robertstjohn.com

In an 8-quart saucepan, sweat onion, bell pepper, and celery in clarified butter over medium heat until soft. Add garlic, basil, pepper, cayenne, and thyme.

View full recipe on robertstjohn.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at robertstjohn.com.

Share this recipe:

Cooking tools:

Stockpot
Saucepan
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Wooden spoon
Whisk
Stove
Ladle
Serving bowl
Colander

Ingredients

1/2 teaspoon Clarified Butter
1/3 cup Yellow onion, medium dice
1/4 cup Green bell peppers, medium dice
1/4 cup Celery, medium dice
1 teaspoon Garlic, minced
1 1/2 teaspoons basil, dried
1 teaspoon White pepper
1/4 teaspoon Cayenne pepper
1/2 teaspoon thyme
1 1/2 quarts Chicken Stock
1/4 cup white wine
1 tablespoon brandy
2 teaspoons Worcestershire
2 teaspoons Hot Sauce
3 cups fresh corn kernels, scraped with pulp (or 2 cans whole kernel corn, drained)
1/2 cup margarine
1/2 cup flour
3 cups heavy cream
1 cup Half-n-Half
1 tablespoon Creole Seasoning
2 pounds jumbo lump crabmeat, picked from shell