Executive Chef Katy Gross cooks Corn and Crab Bisque in the Passe Partout kitchen

LAFAYETTE, La. (KLFY) – Ruffino’s on the River Executive Chef Katy Gross stopped by the Passe Partout kitchen to cook Corn & Crab Bisque.

Here is the recipe:

  • 3 lbs. Butter, unsalted
  • 3 T. garlic
  • 7 1/2 lbs. White corn
  • 6 c. Flour
  • 3 T. crab boil
  • 3 Gallons Milk
  • 1 lb. Chicken Base
  • 3 c. Sugar
  • 3 qts. Heavy Cream

In a stockpot, heat 3 gallons of milk. Thaw the frozen corn. Then melt the butter in a stock pot, add the garlic and cook for one (1) minute. Add the corn and cook until heated through, about 10 minutes.

Stir in the flour to form a white roux. DO NOT LET IT BROWN. Whisk in the milk a little at a time, stirring to get the clumps out and fully incorporate the milk. When all the milk has been added, add the crab boil, chicken base and sugar.

Cook and stir often until it thickens and begins to boil. Make sure it does not burn at the bottom. Remove from heat and pour into a lexan. Stir in the heavy cream.

To serve: add one ounce of crabmeat and green onions.

Yields: 6 gallons

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