Corn and Crab Bisque

Tuesday, May 05, 2015 11:14 a.m. by Cindy Rippe

OH my my my!!! This is an amazing bisque recipe. My husband and I baked some Alaskan King crab legs the other night and had quite a bit of that wonderful, sweet meat left, so the next day I decided to make this bisque! It was creamy, rich and awesome!

Just look how creamy and wonderful! And rather easy and quick to make!

Corn and Crab Bisque

Ingredients:

1/4 cup butter

1 small onion, chopped

3 14 oz. cans of chicken broth

3 cloves garlic

1/2 teaspoon cayenne pepper

1 teaspoon Cajun seasoning

salt and pepper to taste

1 10 oz. box frozen corn

1 cup heavy cream

3 tablespoons flour

16 oz. fresh lump crab meat

Instructions:

Melt butter in a large pot over medium heat. Add onion. Stir and cook until onion is tender and translucent. Add garlic. Cook about 2 minutes. Pour in chicken broth and bring to a boil.

Stir in 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 of the heavy cream. Puree for 30 seconds. Set aside.

In a small bowl, whisk together flour and the rest of the cream. Slowly stir into simmering broth. 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 4 or 5 minutes.