-
-
My review
Corn and Crab Bisque
TATTOOCHICC
"Hearty, creamy, and all around awesome! You can garnish with cheese, if you like, and serve with crusty French bread and a cold beer!"
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 219 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 219 calories; 9.6 g fat; 20.4 g carbohydrates; 14.4 g protein; 59 mg cholesterol; 993 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 160203 Ratings
-
-
-
-
-
Most helpful positive review
12/9/2007
This is the best soup ever! I'am not one to sit over a stove, so I figured out how to cook it in a crockpot. Throw all ingrediants into a crockpot (I also add parboiled chopped red potatoes) a...
Most helpful critical review
9/2/2011
I did what I always do with a new recipe. I made it exactly as described to get an idea what the author had in mind. Then I made it again and tweaked it to my taste. What I noticed right away wa...
Most helpful
Most positive
Least positive
Newest
12/9/2007
This is the best soup ever! I'am not one to sit over a stove, so I figured out how to cook it in a crockpot. Throw all ingrediants into a crockpot (I also add parboiled chopped red potatoes) a...
11/3/2005
Original review 11/3/05---This was very good! I used canned corn & canned crab (I only had 12 oz. of the lump crab & used a 6 oz. can of fancy white....I didn't care for the fancy white & will m...
1/5/2008
Great recipe. I, too, substituted Old Bay Seasoning (1 1/2 tsp) for the cajun seasoning and cayenne pepper, and also added 1/2 tsp ground marjoram. Be sure to thoroughly rinse the lump crabmea...
9/2/2011
I did what I always do with a new recipe. I made it exactly as described to get an idea what the author had in mind. Then I made it again and tweaked it to my taste. What I noticed right away wa...
12/10/2007
Made this dinner tonight and it was fan-damn-tastic! Never made any sort of crab meal before as my wife hates seafood (it's a texture thing), but she loved this soup. The only thing I did diffe...
12/29/2007
This recipe was very easy to follow and sooo tasty, my guests all had second helpings! I made a few modifications - for thickening I used heavy cream instead of half and half and added a litte ...
8/12/2005
This recipe is awesome! It is different from the crab bisque that I have had, but it rates right up there. Also, super easy to make. I used whipping cream instead of half and half and shredded t...
12/24/2007
This recipe was super. I omited the cajun seasoning all together, halfed the cayenne and used Old Bay seasoning as well. I used canned corn and it worked fine. Also used heavy whipping cream i...