Monday, December 6, 2010

Crab and Corn Bisque

I saw this recipe on Souffle Bombay the other day.  David and I are huge seafood people and corn is his favorite veggie.  It took me less than a minute to decide that I needed to try this recipe.  Now, while David loves seafood and corn...he also is very anti-soup for a meal.  When he came home and saw this was for dinner, he was less than thrilled...even after I told him what was in it.  That is...until he took his first bite.  He gave this soup an A+ and said it eats like a meal.  From such an anti-souper, that's a HUGE compliment.  I'll definitely be making this again soon...just waiting on a nice and cold winter day...

Crab and Corn Bisque
(adapted from Souffle Bombay who adapted from Emeril)

1 tbsp olive oil
1/2 cup minced onions
2 tbsp minced shallots
1 cup fresh corn (I used frozen)
1 tbsp minced garlic
1 cup chicken or seafood stock
2 bay leaves
2 cups milk
2 cups heavy cream
1 tsp old bay seasoning (or more to taste)
1/2 tsp paprika
A few shakes of garlic powder, onion salt and red pepper
2 tbsp flour
16 oz jumbo lump crab meat (I used two 6 oz. cans of crab meat-it was already shredded)
1/2 tsp Worcestershire sauce

In a large pot saute your onions, shallots, corn and garlic in the olive oil for 2 minutes. Add in the stock, bay leaves and bring to a boil, simmer for 5 minutes. Add in the milk, cream and seasonings and heat through but do not bring to a boil.

Take out about 3 tablespoons or so of the broth and whisk with 2 tbsp of flour to make a roux. Slowly whisk it back into your soup to get the consistency you would like.

Add in the crab and Worcestershire sauce, heat through and serve.

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