Step-by-step
0/4 done- 1
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.
- 2
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.
- 3
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.
- 4
Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.
Corn and Crab Bisque
by TATTOOCHICC
Fresh corn cut from the cob and crab meat come together in this hearty, creamy, and easy to prepare bisque that's spiced up with cayenne and Cajun seasoning…
Step-by-step instructions
0/4 done- 1
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.
- 2
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.
- 3
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.
- 4
Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.
Ingredients (13)
0.25 cup butter
0.75 cup onion, chopped
3 (14 ounce) cans chicken broth
3 cloves garlic
2 bay leaves
0.5 teaspoon cayenne pepper
1 teaspoon Cajun seasoning
salt and pepper to taste
4 ears corn, kernels cut from cob
0.5 cup half-and-half
3 tablespoons all-purpose flour
0.5 cup milk
16 ounces fresh lump crabmeat
Ingredients(13)
0.25 cup butter
0.75 cup onion, chopped
3 (14 ounce) cans chicken broth
3 cloves garlic
2 bay leaves
0.5 teaspoon cayenne pepper
1 teaspoon Cajun seasoning
salt and pepper to taste
4 ears corn, kernels cut from cob
0.5 cup half-and-half
3 tablespoons all-purpose flour
0.5 cup milk
16 ounces fresh lump crabmeat
Originally from allrecipes.com
Saved by the Recipio community