Purple Parrot Corn and Crab Bisque

Ingredients

1/2 teaspoon Clarified Butter

1/3 cup Yellow onion, medium dice

1/4 cup Green bell peppers, medium dice

1/4 cup Celery, medium dice

1 teaspoon Garlic, minced

1 1/2 teaspoons basil, dried

1 teaspoon White pepper

1/4 teaspoon Cayenne pepper

1/2 teaspoon thyme

1 1/2 quarts Chicken Stock

1/4 cup white wine

1 tablespoon brandy

2 teaspoons Worcestershire

2 teaspoons Hot Sauce

3 cups fresh corn kernels, scraped with pulp (or 2 cans whole kernel corn, drained)

1/2 cup margarine

1/2 cup flour

3 cups heavy cream

1 cup Half-n-Half

1 tablespoon Creole Seasoning

2 pounds jumbo lump crabmeat, picked from shell

Instructions

In an 8-quart saucepan, sweat onion, bell pepper, and celery in clarified butter over medium heat until soft. Add garlic, basil, pepper, cayenne, and thyme. Stir well, making sure that spices are incorporated.

Add stock, wine, brandy, Worcestershire, and Cayenne and Garlic Sauce. Cook on high heat 7–10 minutes, then reduce heat to medium. While stock is boiling, make a light peanut butter–colored roux with the margarine and flour.

Add the roux to the hot stock and stir thoroughly. Add heavy cream, Half-n-Half, Creole Seasoning, corn and cook on medium to medium-low heat for 8-10 minutes. Gently stir in crabmeat and heat through.

Serve hot and garnish with freshly chopped parsley.

Yield: 1 gallon

Recent Recipes

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

Orange and Bourbon Glazed Duck for Drew

My brother Drew and I were always wound up on Christmas Eve. He was four years older, but you’d never know it by how excited we both were. He’d be bouncing off the walls, too keyed up to sleep, while I’d follow his lead like I always did. When we finally did drift off, it wouldn’t be long before he’d shake me awake before dawn, eyes shining like he hadn’t slept a wink. Those early mornings felt like magic. Now, Christmas means he’s usually out duck hunting in the Delta, his favorite place on earth. He loves the hunt and the calm that comes with being out in the field before the sun rises. I thought of him when I put together this recipe. It’s a little bit of Drew—those wild December mornings in the Delta and the quiet way he’s always looked out for me.

RobertStJohn.com