Prep Time: 15 Min
Fresh Corn, removed from the cobbs Seafood Stock Butter, unsalted White Onion, diced Celery, diced Red Bell Pepper, diced Garlic, minced Cayenne Pepper Creole Seasoning All Purpose Flour Bay Leaves Heavy Whipping Cream Green Onions, sliced Parsley, chopped
Cook Time: 1 HR
Ingredients
Cut The Corn Off The Cobs. Remove the corn from the cobs and keep to one side.
Enhance the seafood stock. Simmer the corn cobs, veggie cutoffs and seafood stock together for 30 minutes.
Melt the butter then add the corn, bell pepper, celery, onions, garlic and seasonings and cook until tender.
Add the flour and mix in carefully using a whisk. Cook a few minutes until the flour has cooked, but not colored.
Strain the vegetables out of the seafood stock using a sieve. Toss the vegetables.
Slowly pour in seafood stock into the corn and flour mixture, continuously stirring.
Add the bay leaves and simmer for 30 minutes on a low to medium heat.
Add the heavy cream, green onions and parsley and stir to combine.
Carefully add the crab meat. You don't want to break up the crab meat too much. Gently stir to combine and cook another 5 minutes.
Remove the bay leaves and serve with some crusty bread or crackers.