Corn And Crab Bisque Recipe Recipes Recipe For Chicken

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CORN AND CRAB BISQUE



Corn and Crab Bisque image

Yield servings

Number Of Ingredients 13

3 cups whole fresh corn, removed from cobs (save cobs and add them to seafood stock)
1 pound jumbo lump crabmeat
1 cup butter
1 cup white onion, diced
1 cup celery, diced
½ cup red bell pepper, diced
¼ cup garlic, minced
1 cup flour
2½ quarts seafood stock (simmered in a pot with the corn cobs, scraps of onion, celery, green onion and parsley for 30 minutes)
1 pint heavy whipping cream
½ cup green onion, thinly sliced
½ cup parsley, chopped
Salt and white pepper, to taste

Steps:

  • Melt the butter in a pan. Add the corn, onion, celery, bell pepper and garlic, and sauté until tender. Whisk in the flour to make a white roux. Do not brown. Strain the stock through a fine mesh strainer. Slowly add the stock to the roux, then reduce heat and let simmer for 30 minutes. Add heavy cream, green onion and parsley. Cook for 3 more minutes, then gently fold in crabmeat. Be careful to not break up the large chunks of crabmeat. Season with salt and pepper to taste.

CORN AND CRAB BISQUE



Corn and Crab Bisque image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
2 cups yellow corn flour, such as Maseca
2 cups chopped yellow onion
1/3 cup sugar
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons black pepper, plus more for seasoning
1 quart heavy cream
2 pound fresh or frozen sweet corn kernels
2 tablespoons salt
1 pound crabmeat, such as backfin or lump
1/4 cup chopped green onions

Steps:

  • Melt the butter over medium heat in a large heavy pot. Add the corn flour and onions and cook, stirring, until lightly browned and smelling of toasted nuts, about 4 minutes. Stir in the sugar, garlic powder, onion powder and black pepper. Immediately add the cream, corn and 4 quarts of water. Let simmer over medium heat, stirring occasionally, until thickened and the corn is cooked and tender, about 40 minutes. Taking care, blend the bisque in batches until smooth. Add the salt and pepper to taste. To serve, divide the crabmeat among 6 bowls and top with the hot bisque (which will lightly cook the crab). Garnish with the green onions.

CORN AND CRAB BISQUE



Corn and Crab Bisque image

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

¼ cup butter
¾ cup onion, chopped
3 (14 ounce) cans chicken broth
3 cloves garlic
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon Cajun seasoning
salt and pepper to taste
4 ears corn, kernels cut from cob
½ cup half-and-half
3 tablespoons all-purpose flour
½ cup milk
16 ounces fresh lump crabmeat

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

CORN AND CRAB BISQUE



Corn and Crab Bisque image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 26

1 tablespoons olive oil
1/2 cup minced onions
1 cup uncooked sweet corn from the cob
2 tablespoons minced shallots
1 tablespoons minced garlic
2 tablespoons minced celery
Essence, recipe follows
1 cup crab stock or fish stock
3 bay leaves
Salt and pepper
2 cup milk
2 cup heavy cream
1 teaspoons liquid crab boil
3 tablespoons blond roux
1/2 lump crab meat, picked over for shells and cartilage
1/4 cup chopped green onions
1/2 teaspoons Worcestershire sauce
Chives for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

CAJUN CORN AND CRAB BISQUE



Cajun Corn and Crab Bisque image

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

3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
1 large celery stalk, minced
Cajun seasoning to taste
1 cup chicken broth
1 ½ cups frozen corn kernels
1 bay leaf
2 cups milk
2 cups heavy cream
1 teaspoon liquid shrimp and crab boil seasoning
1 pound fresh lump crabmeat
¼ cup chopped green onions
½ teaspoon Worcestershire sauce
salt and black pepper to taste
Additional chopped green onions

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

LOUISIANA CORN AND CRAB BISQUE



Louisiana Corn and Crab Bisque image

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

3 tablespoons butter
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/4 cup chopped red bell pepper
1 tablespoon minced garlic
2 cups chicken broth
1/2 cup dry white wine
3/4 teaspoon dried thyme leaves
1/2 cup blond roux (1/4 cup vegetable oil and 1/4 cup flour)
3 1/2 cups heavy whipping cream
1 teaspoon salt
1/2 teaspoon white pepper
1/8 teaspoon ground cayenne pepper (or to taste)
1 teaspoon hot sauce
1 cup cooked corn
1 lb lump crabmeat
1 tablespoon chopped flat leaf parsley
1 tablespoon chopped green onion

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.

CORN AND CRAB BISQUE, NEW ORLEANS SCHOOL OF COOKING



Corn and Crab Bisque, New Orleans School of Cooking image

Make and share this Corn and Crab Bisque, New Orleans School of Cooking recipe from Food.com.

Provided by Momginerd

Categories     Crab

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup flour
1/2 cup butter
1 quart heavy cream, warm to room temperature
1 quart chicken stock
3 tablespoons cajun seasoning, to-taste, the school uses Joe's Stuff
2 garlic cloves, minced
3 tablespoons garlic, dehydrated flakes
1 twig thyme (dried is ok)
1 twig rosemary (optional)
1/2 lb crabmeat (claw)
24 ounces corn, with liquid (frozen is ok)
2 tablespoons clove crab boil seasoning (liquid)
1 cup green onion, chopped
1 tablespoon parsley, chopped

Steps:

  • In a saute pan, make the blonde roux first. Melt butter on low-medium heat, then add flour and wisk continuosly for about 10 minutes until it starts to turn light blonde color and smells a little 'nutty'. Time may vary; it's more about the color and smell.
  • Add roux in a cold stock pot to stop the cooking, and add cold chicken stock and corn. Bring to a boil, stirring occasionally. Reduce to simmer, add fresh garlic and garlic flakes, thyme, and rosemary (if desired). Simmer for 10-12 minutes.
  • Add cream, crab, cajun seasoning, crab boil seasoning. Simmer another 10 minutes.
  • Add half the green onion, and half the parsley, mix and serve. Garnish with remaining green onion and parsley.
  • Optional: can add gouda, cheddar, or blue cheese for little kick!

Nutrition Facts : Calories 932.4, Fat 78.1, SaturatedFat 47.1, Cholesterol 278.7, Sodium 745.1, Carbohydrate 44.8, Fiber 3.6, Sugar 8.3, Protein 19.9

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