8 c. fresh corn kernels or 2 bags of frozen corn kernels
2 T. minced garlic
8 c. chicken or seafood broth or stock
10-12 plum tomatoes, coarsely chopped
2 thinly sliced green onions.
3 lbs. peeled crawfish tails or shrimp
Wondra Thickner (mixed with 1 c. of the juice)
Salt, red/black pepper
Instructions
In a bowl, combine the jalapeno with the sherry and sugar. Stir until sugar dissolves.
Melt butter in large, heavy saucepan.
Add onion and cook until lightly browned, about 5 minutes.
Add the corn, crawfish or shrimp, tomatoes and garlic and cook until seafood is almost cooked.
Add the stock or broth, the jalapeno mixture and simmer until corn is tender and seafood done. This takes about 15 minutes.
Season to taste.
If you want a thicker bisque, take about 1-2 c. of the corn mixture and puree and then add back to the pot.
If you do not puree any of the corn mixture, take about 1 c. of the liquid and mix with about 2-4 T. of the Wondra. Whisk until blended and add back to the main pot. This will thicken it up also. Taste for seasoning.
Garnish with chopped green onions.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/alices-crawfish-corn-tomato-bisque/