Best 2 Campbells Crab Bisque Recipes

Indulge in the creamy, rich flavors of Campbell's crab bisque, an iconic soup that combines succulent crab meat, a velvety broth, and a symphony of savory spices. This classic dish, deeply rooted in culinary tradition, offers a taste of coastal indulgence with every spoonful. As you embark on this culinary journey, discover three distinct recipes that capture the essence of Campbell's crab bisque in unique and delectable ways.

1. **Classic Campbell's Crab Bisque:** Embark on a culinary voyage with the timeless recipe that started it all. This classic Campbell's crab bisque embodies simplicity and authenticity, showcasing the harmonious blend of crab, broth, and seasonings. Let the flavors dance on your palate as you savor the tender crab meat, enveloped in a creamy, velvety embrace.

2. **Elevated Campbell's Crab Bisque:** Elevate your taste buds with a gourmet twist on the classic. This elevated version enhances the traditional recipe by introducing layers of complexity and richness. Expect a symphony of flavors, where succulent crab meat harmonizes with a medley of aromatic herbs, a touch of tangy lemon, and a hint of spice. Prepare to be tantalized by this elevated culinary experience.

3. **Creamy Campbell's Crab Bisque with Corn:** Embark on a culinary fusion adventure with this unique recipe that seamlessly blends the classic flavors of crab bisque with the vibrant sweetness of corn. This creative rendition introduces a delightful twist, where tender crab meat meets sweet corn kernels, enveloped in a luscious, creamy broth. Prepare to be captivated by the harmonious interplay of flavors in this innovative dish.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB BISQUE

Crab Bisque image

Crab bisque is easier than you might think to make. This rich and creamy soup is made with homemade seafood stock from crab shells.

Provided by Stephanie Manley

Categories Seafood

Time 4h30m

Number Of Ingredients 13

Ingredients

2 pounds crab shells
1/2 cup coarsely chopped onion
2 celery stalks cut into small pieces
1 leek (white part only) sliced
2 medium carrots peeled and cut into thirds
2 tablespoons butter
2 tablespoons chopped shallots
2 tablespoons chopped celery
2 tablespoons all-purpose flour
1 1/2 cups seafood stock
1/2 cup dry Sherry
1 cup heavy cream
4 ounces crab meat (if desired)

Steps:

If the shells are not already cooked, you will want to break them up into smaller pieces, drizzle a little olive oil on them and roast them in a 350-degree oven until they become fragrant and just begin to brown. This may take about 30 minutes.
In a large stockpot, place shells, coarsely chopped onion, celery stalks, leek, and carrot. Cover all ingredients with enough water so the shells are completely submerged by 1 to 2 inches. Cook the stock on low for 3 to 4 hours. Strain stock, discard all solids. Return stock to a pan, and reduce by half by turning up the heat until the stock just begins to boil.
Place 2 tablespoons of butter in a 2-quart pot with the shallots, and celery. Saute until the shallots and celery become soft. Add 2 tablespoons of flour and cook until the roux becomes fragrant. Add seafood stock and sherry. Stir until the soup becomes thick. Add cream and heat through. If you desire a bisque that is smooth, process the soup with a food processor or a stick blender, then strain the soup with a fine sieve. Return soup to the pot. Add cooked crab if desired. Serve immediately.

Nutrition Facts : Calories 392 kcal, Carbohydrate 18 g, Protein 10 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 111 mg, Sodium 490 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CREAMY CRAB BISQUE

Creamy Crab Bisque image

"I love to try new recipes," shares Sherrie Manton of Folsom, Louisiana. "This hearty chowder has a rich creamy broth that's swimming with tasty chunks of crab and crunchy corn."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1 celery rib, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
3 tablespoons butter
2 cans (14-3/4 ounces each) cream-style corn
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1-1/2 cups milk
1-1/2 cups half-and-half cream
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1/8 teaspoon hot pepper sauce
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed

Steps:

In a large saucepan, saute celery, onion and green pepper in butter until tender. Add the next nine ingredients; mix well. Stir in crab; heat through. Discard the bay leaves. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 179 calories, Fat 10g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 484mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein.

Tips:

Use fresh or frozen crab meat for the best flavor. If using frozen crab meat, thaw it in the refrigerator overnight or under cold water for 30 minutes.
If you don't have any sherry on hand, you can substitute dry white wine or chicken broth.
Feel free to add other vegetables to the soup, such as chopped carrots, celery, or bell peppers.
If you like a thicker soup, you can add a cornstarch slurry (equal parts cornstarch and water) to the soup and cook until thickened.
Serve the soup with a side of crusty bread or crackers.

Conclusion:

This creamy and flavorful crab bisque is the perfect soup for a cold day. It's easy to make and can be tailored to your own taste. Whether you like it thick or thin, with or without vegetables, this soup is sure to please everyone at the table.