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  • Writer's pictureTommy Centola

Bisque of Three Shellfish with Shoepeg Corn from John Folse

Updated: Jan 3, 2020

Here is a soup that John Folse demonstrated at the 2005 Chef’s Charity for Children

18 (21-25 count) Shrimp, peeled and deveined

1 pound Jumbo Lump Crabmeat

18 shucked Oysters, reserve liquid

1 can (15oz) Shoepeg or Cream-style Corn

1/2 cup Butter

1 cup diced Onions

1 cup diced Celery

1/2 cup diced Red Bell Pepper

2 tablespoons minced Garlic

1/2 cup Flour

3 cups Shellfish Stock

1 pint Heavy Whipping Cream

1 tablespoon chopped Basil

1 tablespoon chopped Thyme

1 teaspoon chopped Tarragon

Salt and Black Pepper to taste

Creole Seasoning to taste

In a heavy-bottomed saucepan, melt butter over medium-high heat. Stir in onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Whisk in flour, stirring constantly until a white roux is achieved. Blend in corn. Add shellfish stock, one ladle at a time, stirring constantly. Stir in whipping cream, basil, thyme and tarragon. Season lightly with salt, pepper and Creole seasoning. Fold in reserved oyster liquid and half of each type of seafood. Bring to a rolling boil, reduce heat to simmer and cook 10-12 minutes. Add remaining seafood, and cook 3-5 minutes or until shrimp are pink and curled. Adjust seasonings if necessary. When ready to serve, ladle generous portion of soup with equal amonuts of shellfish into bowl. Serves 6


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