Corn and Crab Bisque Recipe

Read this tip to make your life smarter, better, faster and wiser. LifeTips is the place to go when you need to know about Soups and other Gourmet topics.

How do I make corn and crab bisque

Corn and Crab Bisque Recipe

Corn and Crab Bisque

2 tablespoons butter
1/2 cup onion, finely chopped
1/2 cup red bell pepper, finely chopped
1/4 cup green bell pepper, finely chopped
2 quarts heavy cream
2 quarts chicken stock
1 teaspoon seasoned salt
1 teaspoon white pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon Tabasco sauce
2 cups whole kernel corn, fresh or frozen
16 ounces cream-style corn
1/2 cup blond roux
1 pound crabmeat
1 tablespoon green onions, thinly sliced
1 tablespoon parsley, finely chopped

Melt butter in an 8-quart saucepan or stockpot; add onion and peppers, and sauté until soft. Add heavy cream, chicken stock, seasoned salt, white pepper, garlic powder, onion powder, and Tabasco. Bring to a simmer. Add whole-kernel corn and cream-style corn. Stir to prevent scorching. Add blond roux until desired consistency is achieved. Add crabmeat, green onions, and parsley.
Heat just until crabmeat is warmed throughout.

Serve in warm bowls with crusty French bread. This cream soup is great with crawfish also.

This recipe will serve 10 people as a first course or 4-6 as a main course.

   

Comments

Nobody has commented on this tip yet. Be the first.



Name:


URL: (optional)


Comment:


Not finding the advice and tips you need on this Gourmet Tip Site? Request a Tip Now!


Guru Spotlight
Tammi Reynolds