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 ...

NEW ORLEANS (WVUE) - Corn was growing wild in Louisiana when the Acadians arrived in 1755. The people quickly married the flavor of Louisiana seafood to the sweet corn, creating delicious dishes such ...

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 ...

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 ...

Corn was growing wild in Louisiana when the Acadians arrived in 1755. The people quickly married the flavor of Louisiana seafood to the sweet corn creating delicious dishes such as this bisque. Here, ...

The first step is simple take the lids off the four cans of corn. Do not drain the whole kernel corn because that's going to be a part of the bisque. When that's done, combine both the whole kernel ...

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 ...