This recipe is by Chef John Folse, of Lafitte's Landing Restaurant in Donaldsonville, Louisiana, and of the Chef John Folse Culinary Institute in Thibodaux, Louisiana. It's a gold medal winner in culinary competition.
Make a stock with the corn cobs and 5-6 cups water, reducing until 4 cups remain.
- 3 cups fresh-cut whole kernel corn, plus milk from cobs
- 1 pound jumbo lump crabmeat
- 1 cup butter
- 1 cup onions, small dice
- 1 cup celery, small dice
- 1 cup red bell pepper, small dice
- 1/4 cup minced garlic
- 1 cup flour
- 5 cups crab or shellfish stock
- 4 cups corn cob stock
- 2 cups heavy cream
- 1/2 cup sliced green onions
- 1/2 cup chopped parsley
- Salt and white pepper to taste
In an 8-quart stockpot, melt the butter over medium high heat. Add the corn, onions, celery, bell pepper and garlic. Sauté for 5-10 minutes, or until vegetables are wilted. Add the flour and whisk until a white roux is achieved. Do not brown.
Add the stocks, one ladelful at a time, stirring constantly until all the stock is incorporated. Bring to a low boil, reduce to a simmer and cook for 30 minutes. Add heavy cream, green onions and parsley, and cook an additional 3 minutes. Gently fold in the lump crabmeat, being careful not to break up the lumps. Season to taste with salt and white pepper.
YIELD: 12 servings
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