Serves 4
Recipe courtesy of Chef Patrick Mould
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Louisiana Corn & Crab Bisque Click image to enlarge |
Heat the butter over low to medium heat in a 4-quart saucepot. Add onion, green bell pepper, celery, red pepper, and garlic and cook for 1 minute. Add chicken broth, white wine, and thyme. Bring to boil.
Chef's Note: This is the quintessential Louisiana Bisque. You can use any fresh seafood, but jumbo lump crab, in my opinion is the best. The flavor obtained when it is simmered in the cream is to die for; worry about the calories later.
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