Corn and Crab Bisque

Updated: Mar 3

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

salt and pepper to taste

4 ears corn, kernels cut from cob

1/2 cup half-and-half

3 tablespoons all-purpose flour

1/2 cup milk

16 ounces fresh lump crabmeat


Directions

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.





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