CRAB AND CORN BISQUE
Jason Glover
6
5 minutes
20 minutes
353
This crab and corn bisque is creamy, comforting, and a cinch to prepare. The perfect meal for a chilly night. Serve with plenty of crusty bread for dipping!
Ingredients
- 4 tbsp unsalted butter
- ½ cup diced onion
- 1 red bell pepper
- 2 celery stalks, diced
- 2 ears fresh corn, kernels removed OR 16 oz bag frozen corn
- 3 cloves garlic, minced
- 1 bay leaf
- ¾ tsp cayenne pepper or Creole seasoning
- 1 pinch black pepper
- 4 cups chicken or seafood stock
- 3 tbsp flour
- 1 cup half and half
- ¼ cup white wine
- 1 lb fresh crab meat
- cayenne pepper or Creole seasoning
Tools
Directions
- Heat the butter in a large, heavy bottom pot over medium-high heat.
- Add the onion, bell pepper, celery, and corn and sauté until the onion has softened.
- Stir in the minced garlic, bay leaf, cayenne (or Creole seasoning), and black pepper. Continue sautéing for 1 minute.
- Add the chicken or seafood stock, bring to a boil, reduce heat to medium-low, and simmer for 15 minutes.
- Whisk the flour into 1/2 cup of the half and half until smooth. Stir the mixture into the soup then add the remaining 1/2 cup half and half and the white wine. Let simmer until thick and creamy, about 3-4 minutes.
- Reduce heat to low, stir in the crab meat, and cook for about 2 minutes, until the crab is heated through.
- Taste, adjust seasoning if needed, served and enjoy!
