Healthier Corn And Crab Bisque Recipes

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CRAB AND CORN BISQUE



Crab and Corn Bisque image

Bisque soups can be a high fat, high calorie nightmare! Not ours, though - it's made creamy with a small amount of creamed corn!

Categories     Dinner,Lunch,Appetizers

Time 50m

Yield 4 servings

Number Of Ingredients 15

1 tbsp(s) Salted butter
0.5 cup(s) Uncooked celery chopped
0.5 cup(s) Uncooked onion(s) chopped
14.75 oz Canned cream style white corn
1.5 cup(s) Canned chicken broth
1 tbsp(s) Sherry cooking wine
0.5 tbsp(s) Dijon mustard
0.5 tsp(s) Worcestershire sauce
2 leaf/leaves Bay leaf
6 oz Lump crabmeat
2 tbsp(s) 2% reduced fat milk
1 tbsp(s) All-purpose flour
0.125 tsp(s) Table salt or to taste
0.5 tsp(s) Celery seed
0.125 pinch Black pepper or to taste

Steps:

  • Melt butter in a large saucepan. Add celery and onion and cook until tender, about 5 minutes.
  • Add corn, broth, sherry, mustard, Worcestershire sauce, bay leaves and celery seed; bring to a boil, reduce heat and simmer 15 minutes. Stir in crabmeat.
  • Combine milk with flour and whisk into soup; cook until thick and creamy, about 5 minutes. Season to taste with salt and pepper. Remove bay leaves and serve. Yields about 1 cup per serving.

Nutrition Facts : Calories 90 kcal

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

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.

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     Seafood Soup

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

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Top Asked Questions

How do you make corn bisque with half and half?
Bring to a boil and add the corn. Reduce the heat to low and cook for 15 minutes. Add the flour to ½ cup of the half-and-half and stir with a fork until the mixture is smooth with no lumps. Then, add to the bisque mixture. Add the remaining ½ cup of half-and-half and ¼ cup of white wine. Increase the heat to medium.
Can you make corn and crab bisque ahead of time?
Corn and crab bisque can be made up to 24 hours ahead. Store covered in the refrigerator and heat it gently over low heat when you are ready to serve it. This soup has a low level of heat. If you don’t like any heat, reduce the amount of cayenne pepper or the creole or cajun seasoning.
What is corn and blue crab bisque?
Brimming with fresh, succulent blue crab meat and tender sweet corn, this Corn and Blue Crab Bisque is as easy to prepare as it is delicious. This is a simple classic recipe that is perfect for everything from a cold winter evening to a light summer meal. If you like crab meat and fresh corn, you’ve hit the jackpot!
Can you make crab bisque with crab legs?
Many bisque styles of soups are made with the shells of the seafood that is served. And yes, this soup is made with shells of the crab. So if you are going to buy some crab legs, you may want to consider making a crab bisque with the leftover shells. Many soups and stews have their basic flavor coming from their stocks, and bisque is no exception.

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