1. Combine oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly and constantly for 20 to 25 minutes to make a medium brown roux, the color of peanut butter ...

Recipe is by Teresa Day. Yields 8, 1 cup servings. ½ cup butter 1 small onion, chopped 2 cloves garlic, minced 4 ears corn ¼ cup flour 1 cup half and half 2 cups chicken broth or seafood stock 1 ...

MOBILE, Ala. (WKRG) — This week on Cooking with John, John Nodar is right at home in the WKRG Kitchen where Sarah Clark and Jayme Richburg with Bay Gourmet and Crown Hall are cooking Roasted Corn and ...

Melt the butter in a pan. Add the corn, onion, celery, bell pepper, garlic, and Creole seasoning and sauté until tender. Whisk in the flour to make a white roux. Do not brown. Slowly add the stock to ...

Ingredients:4 Tbsp butter8 Tbsp flour1/2 cup onion, finely diced1 cup chicken stock32 oz half & half8 oz heavy cream1 14 oz can sweet corn, drained1 lb. lump crab meatsalt and pepper to taste1/2 cup ...

Bibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu, and husband, Tom. She writes about the magical way food evokes memories, instantly bringing you back ...

Cornbread Dressing, Roasted Beet Salad with Candied Pecans, Corn & Crab Bisque. The motto that Chef Leah Chase lived by was “Pray, work and do for others.” Her commitment to community service is ...

1. Melt butter in a heavy stock pot or Dutch oven over medium-high heat and sauté onion and garlic. 2. Cut kernels off corn cobs, add to the onions and garlic and sauté until tender. 3. Stir in flour ...

Crab bisque has a posh reputation, likely because of the cost of crab and the numerous steps in the traditional method of making rich, creamy bisque from scratch. At home, though, a few shortcuts will ...