Kellymacs Corn And Crab Bisque 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:

• 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:

• 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:

• 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:

• 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:

• 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:

• Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.

Steps:

• Saute the celery, bell pepper, onion, carrot and garlic in the butter for about 10 minutes.
• Add the flour and cook briefly (about 2-3 minutes.
• Add the milk, shrimp stock (see below), bay leaf, corn and seasonings.
• Cook on low heat for 10-15 minutes stirring occasionally.
• Add the shrimp and crab meat and cook for another 15 minutes on low heat.
• Add the Accent and thyme and cook for an additional 10 minutes.
• Serve hot.
• FOR SHRIMP STOCK:.
• When you peel the boiled shrimp, keep the shells and boil in 3 cups of water with 2 tablespoons of Tony's Seasoning.
• Cook for 10 minutes after water comes to a boil. Using a fine strainer, pour the stock into a large bowl. Throw shells away.
• Use the stock in your bisque.

Steps:

• Melt butter in large saucepan and sauté onions and celery until soft.
• Stir in flour and cook 2 minutes.
• Gradually add chicken broth and whisk until smooth.
• Add potatoes, corn, thyme, salt and pepper cover and bring to a boil.
• Simmer until potatoes are done.
• Stir in crab, milk, and heavy cream (crawdads too).
• Heat until hot.
• DO NOT BOIL! (The bisque will curdle if you do).
• Sprinkle with chopped parsley and serve.

Steps:

• Melt butter in a large stock pot over medium high heat.
• Add onions and garlic and cook until clear and soft, about 12 minutes.
• Add in seafood stock, white wine, and cooking sherry. Lower heat to medium.
• Bring to a boil and add flour, worcestershire sauce, bay leaves, paprika, thyme, and hot sauce. Stir well.
• Add in crab meat, cover and allow to boil for 15 minutes.
• Remove bay leaves then blend soup in blender or with an immersion blender until smooth and creamy.
• Transfer back to pot (if using a normal blender) and add in frozen corn.
• Lower heat to medium-low, add in heavy cream and allow to heat through, stirring constantly. Approximately 10 minutes.