Indulge in the delectable flavors of our healthier corn and crab bisque, a culinary symphony of fresh, vibrant ingredients blended together to create a delightful symphony of flavors. Immerse your taste buds in the sweet embrace of corn, the succulent tenderness of crab, and the creamy caress of coconut milk, all harmoniously united in a symphony of taste. Accompanying this delightful bisque are two equally enticing recipes: a zesty corn salsa brimming with summer's vibrancy and a refreshing cucumber salad, a refreshing complement to the bisque's richness. Embark on this culinary journey and let your palate be serenaded by the delightful flavors of our healthier corn and crab bisque and its accompaniments.
Let's cook with our recipes!
CORN AND CRAB BISQUE
Yield servings
Number Of Ingredients 13
Steps:
- Melt the butter in a pan. Add the corn, onion, celery, bell pepper and garlic, and sauté until tender. Whisk in the flour to make a white roux. Do not brown. Strain the stock through a fine mesh strainer. Slowly add the stock to the roux, then reduce heat and let simmer for 30 minutes. Add heavy cream, green onion and parsley. Cook for 3 more minutes, then gently fold in crabmeat. Be careful to not break up the large chunks of crabmeat. Season with salt and pepper to taste.
CAJUN CORN AND CRAB BISQUE
This creamy, Cajun crab soup has been in my family for years. It's comfort food during the winter, a 'stick to your bones' soup!!
Provided by Jodi Hanlon
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 50m
Yield 8
Number Of Ingredients 18
Steps:
- Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
- Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 16.3 g, Cholesterol 131.3 mg, Fat 30.1 g, Fiber 1.4 g, Protein 14.8 g, SaturatedFat 17.6 g, Sodium 522.7 mg, Sugar 5 g
HEALTHIER CORN AND CRAB BISQUE
One of my most favorite soups ever, but it's usually full of butter, heavy cream, and other not so good for you stuff. So, here's my attempt at making it less sinful.
Provided by EmmyDuckie
Categories Crab
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sweat the onion, celery, and bell pepper in butter and oil until soft.
- Add garlic toward the end so it doesn't burn.
- Add flour, and cook, stirring constantly, just until it starts to take on a little color.
- Add chicken broth and bring to a boil. (At this point, you can puree with a stick blender if you like a smoother consistency. I like it either way. If you plan to puree, use a yellow bell pepper so the color doesn't go off.).
- Add salt, pepper, and crab boil to taste. (I think Zatarain's has the best flavor for this, but be careful, it is potent stuff. If you can't get crab boil in your area, just use a little cayenne pepper.).
- Add crabmeat, and cook until done.
- Add corn and half and half, heat through.
Nutrition Facts : Calories 276.6, Fat 7.8, SaturatedFat 2.6, Cholesterol 43.6, Sodium 950.9, Carbohydrate 31.4, Fiber 2.5, Sugar 6.1, Protein 22
CORN AND CRAB BISQUE
Hearty, creamy, and all around awesome! You can garnish with cheese, if you like, and serve with crusty French bread and a cold beer!
Provided by TATTOOCHICC
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 993.2 mg, Sugar 4.5 g
CORN AND CRAB BISQUE
Steps:
- In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives.
- Combine all ingredients thoroughly.
CAJUN CORN AND CRAB BISQUE
Make and share this Cajun Corn and Crab Bisque recipe from Food.com.
Provided by pammyowl
Categories Crab
Time 50m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
- Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.
Tips:
- Use fresh or frozen corn: Fresh corn is ideal for this recipe, but frozen corn can be used as well. Just be sure to thaw it completely before using.
- Don't overcook the corn: Overcooked corn will lose its sweetness and become tough. Cook it just until it is tender-crisp.
- Use a variety of crab meat: For the best flavor, use a combination of lump crab meat, backfin crab meat, and claw crab meat. However, you can use any type of crab meat that you like.
- Don't overcrowd the pot: When you add the crab meat to the soup, be sure not to overcrowd the pot. Otherwise, the crab meat will not cook evenly.
- Serve immediately: Corn and crab bisque is best served immediately after it is made. However, it can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
Corn and crab bisque is a delicious and easy-to-make soup that is perfect for a special occasion or a weeknight meal. It is creamy, flavorful, and packed with corn and crab. With a few simple tips, you can make a delicious corn and crab bisque that your family and friends will love.
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