Best 4 Marions Super Easy Corn Crab Bisque Recipes
Indulge in a symphony of flavors with Marion's Super Easy Corn Crab Bisque, a culinary masterpiece that seamlessly blends the sweetness of corn with the delicate taste of crab. This delectable soup is not only a feast for the taste buds but also a breeze to prepare, making it an ideal choice for busy home cooks and seafood enthusiasts alike. For those seeking a vegetarian alternative, Marion's Bountiful Vegetable Bisque offers a vibrant medley of fresh vegetables, herbs, and spices, resulting in a hearty and flavorful broth. If you're craving a creamy and luscious chowder, Marion's Creamy Clam Chowder awaits, brimming with tender clams, potatoes, and a rich, velvety broth. And for those who prefer a spicy kick, Marion's Zesty Crab and Corn Chowder tantalizes the palate with a harmonious blend of crab, corn, and a touch of heat. Each recipe promises a unique culinary experience, sure to satisfy every craving and make your taste buds dance with delight.
Let's cook with our recipes!
CORN AND CRAB BISQUE
Steps:
- Melt the butter over medium heat in a large heavy pot. Add the corn flour and onions and cook, stirring, until lightly browned and smelling of toasted nuts, about 4 minutes. Stir in the sugar, garlic powder, onion powder and black pepper. Immediately add the cream, corn and 4 quarts of water. Let simmer over medium heat, stirring occasionally, until thickened and the corn is cooked and tender, about 40 minutes. Taking care, blend the bisque in batches until smooth. Add the salt and pepper to taste. To serve, divide the crabmeat among 6 bowls and top with the hot bisque (which will lightly cook the crab). Garnish with the green onions.
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.
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
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
Tips:
- For a richer flavor, use homemade chicken stock or vegetable broth instead of water.
- If you don't have crab meat, you can substitute cooked shrimp, lobster, or even tofu.
- To make the soup ahead of time, simply prepare the soup according to the recipe and then refrigerate or freeze until ready to serve. When ready to serve, reheat the soup over medium heat until warmed through.
- Serve the corn crab bisque with a side of crusty bread or crackers for dipping.
- Garnish the soup with fresh herbs, such as cilantro, parsley, or chives, for a pop of color and flavor.
Conclusion:
Marion's Super Easy Corn Crab Bisque is a delicious and easy-to-make soup that is perfect for a quick and easy meal. With its creamy texture, savory flavor, and hearty ingredients, this soup is sure to be a hit with everyone at the table. Whether you are looking for a comforting meal on a cold day or a light and flavorful lunch, this corn crab bisque is the perfect choice.
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