Heavy cream bisque sweetened with corn and options for seafood.
Melt the butter in a heavy bottom pot. Add the onion, celery, bell pepper and garlic, and sauté until tender over med high heat (about 10 min), add corn and saute 5 min. Whisk in the flour, stir two minutes, do not brown. Slowly add the stock to the roux, stir until incorporated and mixture is boiling. Add potatoes then reduce heat and let simmer for 30 minutes.
Add heavy cream, green onion and parsley. Adjust salt and pepper to taste. If using raw shrimp add now and cook 5 minutes, turn off heat. If using crab meat or cooked shrimp, turn off heat and gently stir in and let sit for 1 hour.
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Serving Size: 1 Serving (587g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 485 | ||
Calories from Fat: 332 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.8g | 49 % | |
Saturated Fat 22.1g | 110 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 128.6mg | 40 % | |
Sodium 1128.7mg | 39 % | |
Potassium 699.2mg | 18 % | |
Total Carbohydrate 21.1g | 6 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 20g | ||
Protein 18.7g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 485
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