Easy Corn Crab Bisque Recipe Recipe For Meatloaf

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DECADENT AND EASY CRAB BISQUE



Decadent and Easy Crab Bisque image

This is an easy and quick recipe that my sister and I devloped. It's definitely not in the low fat category but it sure is satisfying!

Provided by LifeIsGood

Categories     Crab

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 small onion, chopped
1/4 cup unsalted butter
4 tablespoons flour, divided
4 cups half-and-half, divided
1 cup heavy cream
2 teaspoons salt
pepper
1 lb crabmeat (don't skimp here..a good, canned variety comes from Phillips)
chives, chopped (optional)

Steps:

  • Saute onion in the butter, over medium heat, until translucent.
  • Add 2 T. of the flour to the onions, mixing well with a wooden spoon. Cook for about a minute.
  • Add 3 cups of the half-and-half, heavy cream, salt and pepper. Whisk while bringing up to a boil (you can turn up the heat a bit here - just be careful not to scald the cream).
  • Shake 2 T. of the flour and 1 cup of the half-and-half - using a jar with a lid. Shake until the flour is blended well.
  • Add to the soup by whisking. Keep whisking until the soup thickens.
  • Stir in the crab and cook for about 5 more minutes.
  • Ladle the soup into the bowls and garnish with snipped chives, if desired.

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

CRABMEAT BISQUE MADE EASY



Crabmeat Bisque Made Easy image

This is not a thick soup, yet it is creamy and so smooth to the palette. The aroma when cooking makes you want some before the potatoes are soft. I have made modifications due to allergy to corn (such as rice flour). I allow mine to slow-simmer with lid slightly ajar. Stir often so the film does not form on top. I have doubled my batch and still never have any for the freezer.

Provided by Tammye S Green

Categories     Soups, Stews and Chili Recipes     Bisque Recipes

Time 40m

Yield 6

Number Of Ingredients 15

cooking spray
3 tablespoons butter
½ cup diced celery
¼ cup minced onion
½ teaspoon paprika
¼ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon ground thyme
¼ teaspoon kosher salt, or to taste
⅛ teaspoon ground white pepper
¼ cup rice flour
1 cup seafood stock, or more as needed
1 pint half-and-half
1 pint heavy whipping cream
½ cup milk
2 cups cooked crabmeat

Steps:

  • Spray a stockpot with cooking spray.
  • Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
  • Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.

Nutrition Facts : Calories 541.9 calories, Carbohydrate 14 g, Cholesterol 194.7 mg, Fat 47.3 g, Fiber 0.5 g, Protein 16.6 g, SaturatedFat 29 g, Sodium 458.7 mg, Sugar 1.7 g

EASY CORN AND CRAB CHOWDER



Easy Corn and Crab Chowder image

This is a simple yet flavorful chowder that can be prepared in a jiffy. Chicken curry variation is just as easy, and just as tasty. Leftovers make a great casserole or au gratin the next day.

Provided by R. Estes

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Yield 4

Number Of Ingredients 12

1 russet potato, peeled and cubed
5 slices bacon, diced
½ onion, chopped
1 (6 ounce) can crab meat, drained
½ teaspoon parsley flakes
2 tablespoons butter
⅓ cup all-purpose flour
¼ cup dry white wine
1 cube chicken bouillon
1 ½ cups milk
1 (15 ounce) can creamed corn
salt and pepper to taste

Steps:

  • Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.
  • In a saute pan, cook bacon over medium heat until heated through, and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.
  • Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk; when the flour mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.
  • When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. Season with salt and pepper to taste, and simmer for 10 minutes.
  • For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.

Nutrition Facts : Calories 485.1 calories, Carbohydrate 45.6 g, Cholesterol 83.9 mg, Fat 24.6 g, Fiber 3.1 g, Protein 20.4 g, SaturatedFat 10.3 g, Sodium 1146.2 mg, Sugar 9.4 g

MARION'S SUPER EASY CORN CRAB BISQUE



Marion's Super Easy Corn Crab Bisque image

This recipe was given to me by the dear woman who taught me how to cook. It is so tasty and always a crowd favorite! I can't tell you how many people ask for this recipe after a party, and they're always shocked at how easy it is to make! Serve with Ritz® crackers or garlic bread.

Provided by lorraine

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 25m

Yield 8

Number Of Ingredients 9

½ cup butter
1 white onion, finely diced
½ teaspoon minced garlic
2 (15 ounce) cans cream-style corn
2 (10.75 ounce) cans condensed cream of potato soup
1 pint heavy whipping cream
2 (6 ounce) cans lump crabmeat
salt and ground black pepper to taste
2 green onions, chopped

Steps:

  • Melt butter in a large pot over medium heat; cook and stir onion and garlic in butter until onion is tender, 7 to 8 minutes. Add cream-style corn and cream of potato soup and reduce heat to medium-low; slowly bring to a simmer, stirring frequently. Stir cream and crab into soup, stirring until heated through, about 5 minutes. Season with salt and pepper. Garnish with green onions.

Nutrition Facts : Calories 486.5 calories, Carbohydrate 34.2 g, Cholesterol 138.1 mg, Fat 35.6 g, Fiber 3 g, Protein 11.8 g, SaturatedFat 21.7 g, Sodium 1053.7 mg, Sugar 5.2 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.

HEALTHIER CORN AND CRAB BISQUE



Healthier Corn and Crab Bisque image

One of my most favorite soups ever, but it's usually full of butter, heavy cream, and other not so good for you stuff. So, here's my attempt at making it less sinful.

Provided by EmmyDuckie

Categories     Crab

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon olive oil or 1 tablespoon canola oil
1 medium onion, finely chopped
1 bell pepper, finely chopped
2 celery ribs, finely chopped
1 garlic clove, minced
2 tablespoons flour
1 quart chicken stock (fat free is better)
1 teaspoon liquid crab boil (see directions.)
1 lb crabmeat (imitation is fine, too)
1 (16 ounce) bag frozen corn kernels
1 cup fat-free half-and-half

Steps:

  • Sweat the onion, celery, and bell pepper in butter and oil until soft.
  • Add garlic toward the end so it doesn't burn.
  • Add flour, and cook, stirring constantly, just until it starts to take on a little color.
  • Add chicken broth and bring to a boil. (At this point, you can puree with a stick blender if you like a smoother consistency. I like it either way. If you plan to puree, use a yellow bell pepper so the color doesn't go off.).
  • Add salt, pepper, and crab boil to taste. (I think Zatarain's has the best flavor for this, but be careful, it is potent stuff. If you can't get crab boil in your area, just use a little cayenne pepper.).
  • Add crabmeat, and cook until done.
  • Add corn and half and half, heat through.

Nutrition Facts : Calories 276.6, Fat 7.8, SaturatedFat 2.6, Cholesterol 43.6, Sodium 950.9, Carbohydrate 31.4, Fiber 2.5, Sugar 6.1, Protein 22

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.

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