Crab And Corn Bisque Recipes

Steps:

• Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.

Steps:

• In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.

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.

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.

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.

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.

Steps:

• Melt 1/4 cup butter in small saucepan over medium-low heat.
• Add flour and cook 2 minutes, stirring constantly(do not brown); remove roux from heat.
• In large heavy pot, melt remaining butter over medium heat.
• Add onions,bell pepper and celery;saute until the onions are tender, about 10 minutes.
• Add garlic and thyme and cook 2 minutes.
• Add wine and simmer until wine is absorbed, about 2 minutes.
• Whisk in roux.
• Add clam juice and corn and bring to boil.
• Simmer until soup thickens, stirring occasionally, about 15 minutes.
• Add cream, worcestershire and cayenne pepper and bring to simmer.
• Stir in crabmeat and green onions.
• Season to taste with salt and pepper.
• Sprinkle with parsley and serve.

Steps:

• Add onion and butter to soup pot and saute.
• Add flour and curry powder.
• Cook for 2 minutes.
• While this is cooking, chop corn in food processor or blender.
• Add corn to onion mixture and cook for 5 minutes.
• Add milk, cream, and salt& pepper (to taste).
• Bring to boil.
• Stir in crab meat.
• Serve hot.

Steps:

• Cut the kernels from the ears of corn and set aside, discard the cobs (you could use frozen but I wouldn't use canned, defrost the frozen corn before adding to the soup Melt the butter in a heavy sauce pan and blend in the flour, cook for about 3 minutes whisking constantly (you are making a light roux) Add the chopped green onions and cook while stirring until the onions soften, 2 minutes or so. Whisk in the hot stock and bring to a boil. Add the half and half and the corn. Add the salt and pepper. Bring to a rolling boil and turn down to a simmer for about 20 minutes or until reduced to about a quart and a half Fold in crab meat season to taste and serve. For a thicker soup I make this hours ahead and allow it to simmer on very low heat for a few hours, stirring occasionally to allow it to thicken You can use shrimp instead of the crab or even clams or oysters. I have used all with good results.

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.

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!