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
CREAMY CRAB BISQUE
"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
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.
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.
SPICY CRAB AND CORN PASTA
Fresh crab meat may taste sweet and delicate, but it can stand up to spicy and strong flavors. In this summery pasta, crab is paired with fresh corn, which brings out its sweetness, and spicy, garlicky panko, which serves as a punchy, crunchy counterpoint. The bread crumbs are a little trick you'll want to keep in your back pocket for any pasta dish that needs a lift (or try them in place of croutons in a Caesar salad.) The crumbs are only mildly spicy as written, but bump up the red-pepper flakes if you want more heat. Finally, a note on Parmesan: The amount called for here is just enough to add depth of flavor, a bit of richness and a hit of salt. Purists who believe seafood and cheese should never mix can omit it altogether if desired.
Provided by Lidey Heuck
Categories dinner, weeknight, pastas, seafood
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil. Add the spaghetti and cook, tossing occasionally, until al dente. Scoop out 1 cup pasta water, then drain the pasta and set aside. Zest, then juice the lemon, and set aside to use later.
- Meanwhile, in a large (12-inch) skillet, melt 2 tablespoons butter over medium-low. Add the garlic, red-pepper flakes, and 1/4 teaspoon salt and cook for 1 minute, stirring often, until fragrant. Add the panko and cook, stirring occasionally, until the panko begins to brown. At that point, begin stirring almost constantly and cook until the crumbs are golden brown, about 2 minutes. Transfer to a small bowl and set aside, reserving the skillet.
- Wipe out the skillet with a paper towel. Add the remaining 3 tablespoons butter, along with the wine. Bring to a simmer over medium heat, stirring to melt the butter, and add the corn kernels. Cook until the corn is tender and the liquid is reduced by about half, 3 to 4 minutes. Turn off the heat and set aside until the pasta is ready.
- Add the reserved pasta water to the skillet, along with 1 teaspoon salt. Bring to a simmer over medium-low heat, then add the cooked pasta and cook, tossing often, until about half the liquid has been absorbed, 1 to 2 minutes.
- Add the crab and parsley, toss, and cook for 1 more minute, until the crab is heated through. Off the heat, stir in the lemon juice, then the Parmesan, and toss until the cheese is melted. Taste for seasonings and add salt to taste.
- Serve the pasta in shallow bowls, topped with a generous sprinkle of bread crumbs, lemon zest, basil and more red-pepper flakes if desired.
CORN AND CRAB BISQUE, NEW ORLEANS SCHOOL OF COOKING
Make and share this Corn and Crab Bisque, New Orleans School of Cooking recipe from Food.com.
Provided by Momginerd
Categories Crab
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a saute pan, make the blonde roux first. Melt butter on low-medium heat, then add flour and wisk continuosly for about 10 minutes until it starts to turn light blonde color and smells a little 'nutty'. Time may vary; it's more about the color and smell.
- Add roux in a cold stock pot to stop the cooking, and add cold chicken stock and corn. Bring to a boil, stirring occasionally. Reduce to simmer, add fresh garlic and garlic flakes, thyme, and rosemary (if desired). Simmer for 10-12 minutes.
- Add cream, crab, cajun seasoning, crab boil seasoning. Simmer another 10 minutes.
- Add half the green onion, and half the parsley, mix and serve. Garnish with remaining green onion and parsley.
- Optional: can add gouda, cheddar, or blue cheese for little kick!
Nutrition Facts : Calories 932.4, Fat 78.1, SaturatedFat 47.1, Cholesterol 278.7, Sodium 745.1, Carbohydrate 44.8, Fiber 3.6, Sugar 8.3, Protein 19.9
CREAMY CRAB BISQUE (FOR TWO)
This classy refined bisque for two is the perfect start to a romantic Valentine's Day evening. The soup is delicious! Cuisine at home eRECIPES, 02/11/2009 :)
Provided by Manami
Categories Crab
Time 30m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Sweat leeks, carrot, celery, and garlic in oil in a Dutch oven or large pot over medium heat until carrot is soft, 8 minutes.
- Add flour and cook for 1 minute.
- Deglaze with wine, simmer until nearly evaporated, then stir in cream, milk, and clam juice.
- Bring to a boil, stirring occasionally, then season with salt, pepper, and Tabasco.
- Off heat, purée mixture with an immersion blender but a standard blender works well too.
- Ladle soup into bowls.
- Top each serving with 1/4 cup crabmeat; garnish with chives.
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
CREAMY CORN BISQUE WITH CRAB AND FRESH BASIL
Make and share this Creamy Corn Bisque With Crab and Fresh Basil recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil until hot in a big pot (with a lid) set over medium heat.
- Add in corn and leeks; cook/stir constantly, until slightly softened, about 6 minutes.
- Add in garlic, 1 teaspoon salt, and red pepper flakes; cook/stir for 1 minute.
- Add in 4 cups stock; bring mixture to a simmer; decrease heat and cover; cook at a gently simmer until the corn and leeks are very tender, 30 minutes.
- Puree the soup in batches in a food processor, blender, or food mill, and return soup to the pot (or use immersion blender to puree soup in the pot).
- The texture should be slightly chunky, not completely smooth.
- Whisk the half-and-half into the soup, then whisk in the sour cream.
- Taste and season with salt, as needed.
- If the soup is too thick, thin it up with up to ½ cup stock (the soup can be prepared 2 days ahead-cool, cover, and refrigerate; reheat over medium heat; do not let the soup come to a boil).
- To serve, ladle into 4 soup bowls; divide the crabmeat evenly and mound in the center of each serving.
- Garnish each portion with julienned basil and a basil sprig.
Nutrition Facts : Calories 476.4, Fat 25.3, SaturatedFat 7.1, Cholesterol 57.9, Sodium 956.5, Carbohydrate 46.8, Fiber 5.1, Sugar 10.6, Protein 20.9
More about "creamy corn bisque with crab and fresh basil food"
ULTIMATE FRESH CORN AND BLUE CRAB BISQUE RECIPE
From gritsandpinecones.com
Ratings 4Calories 240 per servingCategory Main Course, Soup
- Add the butter to a large Dutch oven over medium heat. When the butter has melted, add the onions and cook for about 5 minutes or until the onions become translucent and tender.
- Add the garlic, bay leaf, cayenne, creole or cajun seasoning, and black pepper. Cook and stir until you can smell the garlic, which should take about 30 seconds to one minute.
- Add the seafood stock. Bring to a boil and add the corn. Reduce the heat to low and cook for 15 minutes.
- Add the flour to 1/2 cup of the half-and-half and stir with a fork until the mixture is smooth with no lumps. Then, add to the bisque mixture. Add the remaining 1/2 cup of half-and-half and 1/4 cup of white wine. Increase the heat to medium. Stir continuously until the bisque begins to get thick and creamy. This should take about three to four minutes.
CREAMY CORN BISQUE - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
CREAMY CORN CRAB BISQUE | ENTERTABLEMENT
From entertablement.com
BEST CRAB BISQUE RECIPE - HOW TO MAKE CRAB BISQUE
From delish.com
SWEET CORN BISQUE - MYGOURMETCONNECTION
From mygourmetconnection.com
EASY CRAB AND CORN BISQUE - COOKED BY JULIE
From cookedbyjulie.com
5/5 (1)Total Time 50 minsCategory EntreeCalories 540 per serving
LOUISIANA CORN & CRAB BISQUE | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
CORN & CRAB BISQUE - BLACKPEOPLESRECIPES.COM
From blackpeoplesrecipes.com
10 BEST CORN CRAB BISQUE SOUP RECIPES | YUMMLY
From yummly.com
CORN AND CRAB BISQUE | THE CAGLE DIARIES
From thecaglediaries.com
10 BEST CORN CRAB BISQUE SOUP RECIPES | YUMMLY
From yummly.com
2 COPELAND'S CORN AND CRAB BISQUE RECIPE | RECIPE SELF
From recipeself.com
CREAMY CORN BISQUE WITH CRAB AND FRESH BASIL (EASY-TO …
From pinterest.ca
20 BISQUE RECIPES (LOBSTER, CRAB, AND MORE) - INSANELY GOOD
From insanelygoodrecipes.com
SPICY CRAB AND CORN BISQUE - WENT HERE 8 THIS
From wenthere8this.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search