Purple Parrot Corn and Crab Bisque — Robert St. John

Name: Purple Parrot Corn and Crab Bisque — Robert St. John
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.

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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