Corn and Crab Bisque recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 993.2 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

Hearty, creamy, and all around awesome! You can garnish with cheese, if you like, and serve with crusty French bread and a cold beer!

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