It is National Homemade Soup Day, and the Eyewitness Morning News can think of no better way mark the date than to have Chef Kevin Belton of the New Orleans School of Cooking in to show how to prepare his crab and corn soup.
You can get cooking lessons just like this one from Chef Kevin Belton at the New Orleans School of Cooking, 524 St. Louis Street in the French Quarter. If you would like more information, call (504) 525-2665.
CORN & CRAB BISQUE
- ¼ C. flour
- 1 Lb. Crab meat (claw)
- ¼ C. butter
- 2 C. chopped green onion
- 1 Quart heavy cream
- 24 Oz. Whole corn with liquid
- 1 Quart milk 1 Tbsp. chopped parsley (for garnish)
- 1 C. stock Salt to taste
- Joe’s seasoning to taste
Combine milk, heavy cream and stock. Bring to a boil then reduce to a simmer for about 10-12 minutes.
Make a roux with equal parts of butter and flour to desired color; add in to your simmering pot. Stir in your corn with liquid, crabmeat and simmer for another 5 minutes.
Gradually add in half your green onions, salt and Joe’s stuff to taste.
*NOTE: Use the other half of your green onions and parsley for garnish.
***Makes 6-8 Servings***