Corn and Crab Bisque
Recipe information
Recipe Icon - Master recipes
Cooking:
15 min.
Recipe Icon - Master recipes
Servings per container:
8
Recipe Icon - Master recipes
Source:

Ingredients for - Corn and Crab Bisque

1. Butter - ¼ cup
2. Onion, chopped - ¾ cup
3. Chicken broth - 3 (14 ounce) cans
4. Garlic - 3 cloves
5. Bay leaves - 2
6. Cayenne pepper - ½ teaspoon
7. Cajun seasoning - 1 teaspoon
8. Salt and pepper to taste - 1 teaspoon
9. Corn, kernels cut from cob - 4 ears
10. Half-and-half - ½ cup
11. All-purpose flour - 3 tablespoons
12. Milk - ½ cup
13. Fresh lump crabmeat - 16 ounces

How to cook deliciously - Corn and Crab Bisque

1. Stage

Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.

2. Stage

Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.

3. Stage

In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.

4. Stage

Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.