Corn and Crab Bisque
|6 tablespoonsall-purpose flour|
|2 tablespoonvegetable oil|
|2 largeonion; chopped|
|2 tablespoonminced garlic|
|2 largecelery stalk; minced|
|Cajun; seasoning to taste|
|2 cupchicken broth|
|2 1/2 cupsfrozen corn kernels 1 bay leaf|
|4 cupsheavy cream|
|2 teaspoonliquid shrimp and crab boil|
|2 poundfresh lump crabmeat|
|1/2 cupchopped green onions|
|1 teaspoonWorcestershire sauce|
|salt; and black pepper to taste|
Corn and Crab Bisque Preparation
1. 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.
2. 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.
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