corn and crab bisque

prep time:  15 minutes
cook time:  30 minutes
servings:  8

1/4 cup butter
3/4 cup onion - chopped
3 14-ounce cans chicken broth
3 cloves garlic
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon cajun seasoning
4 ears corn - kernels cut from cob
1/2 cup half-and-half
3 tablespoons flour
1/2 cup milk
16-ounces fresh lump crab meat

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 - 45 seconds.  set aside.

3.  in a small bowl, stir together flour and milk.  slowly stir into simmering soup.  stirring constantly, simmer for 1 - 2 minutes.  stir in puree mixture.

4.  reduce the heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

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