CORN AND CRAB BISQUE
Hearty, creamy, and all around awesome! You can garnish with cheese, if you like, and serve with crusty French bread and a cold beer!
Provided by TATTOOCHICC
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 20.4 g, Cholesterol 58.8 mg, Fat 9.6 g, Fiber 2.4 g, Protein 14.4 g, SaturatedFat 5.1 g, Sodium 993.2 mg, Sugar 4.5 g
CAJUN CORN AND CRAB BISQUE
Make and share this Cajun Corn and Crab Bisque recipe from Food.com.
Provided by pammyowl
Categories Crab
Time 50m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
- Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.
CAJUN CORN AND CRAB BISQUE
This creamy, Cajun crab soup has been in my family for years. It's comfort food during the winter, a 'stick to your bones' soup!!
Provided by Jodi Hanlon
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 50m
Yield 8
Number Of Ingredients 18
Steps:
- Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
- Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 16.3 g, Cholesterol 131.3 mg, Fat 30.1 g, Fiber 1.4 g, Protein 14.8 g, SaturatedFat 17.6 g, Sodium 522.7 mg, Sugar 5 g
CORN AND CRAB BISQUE
Steps:
- In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives.
- Combine all ingredients thoroughly.
LOUISIANA CORN AND CRAB BISQUE
This recipe comes from one of our local chefs, Patrick Mould. He calls it the quintessential Louisiana Bisque. I would have to agree with him.
Provided by Luby Luby Luby
Categories Crab
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In large heavy saucepan heat butter over medium heat.
- Add onion, celery, all of the chopped peppers and garlic.
- Cook for 5 minutes.
- Combine 1/4 cup oil and 1/4 flour in small saucepan and cook over medium heat for approximately 3 minutes (do not brown) and remove from heat.
- Add chicken broth, white wine and thyme to vegetable mixture and bring to a boil.
- Quckly whisk in blond roux (reserved oil and flour mixture) to vegetable mixture.
- Whisk in heavy cream, reduce heat and simmer until cream is blended and beginning to thicken.
- Add salt, white pepper, cayenne pepper, hot sauce and corn.
- Simmer 5 minutes.
- Add lump crabment, parsley and green onions, being very careful not to break up crabmeat.
- Simmer over low heat until heated through, about 5 minutes.
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