Creamy Corn Bisque With Crab And Fresh Basil Recipes

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:

• 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.