Ingredients for Crab And Corn Bisque
- 1/2 cup chopped yellow onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon curry powder
- Frozen Corn
- 2 cups milk
- Heavy Whipping Cream
- Salt
- Pepper
- Crabmeat
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How to Make Crab And Corn Bisque
- Melt 2 tablespoons of butter in a medium soup pot over medium heat. Add 1/2 cup chopped yellow onion and sauté until softened, about 5 minutes.
- Whisk in 2 tablespoons of all-purpose flour and 1 teaspoon of curry powder. Cook for 2 minutes, stirring constantly, to create a roux.
- While the roux cooks, add 2 cups of fresh or frozen corn kernels to a food processor or blender and pulse until finely chopped. Alternatively, you can use 2 (15-ounce) cans of creamed corn.
- Add the chopped corn to the onion mixture and cook for 5 minutes, stirring occasionally.
- Gradually whisk in 2 cups of milk and 1 cup of heavy cream. Season with salt and pepper to taste.
- Bring the mixture to a gentle boil, then reduce heat and simmer for 2 minutes.
- Stir in 1 1/2 cups of cooked crab meat. Gently heat through; do not boil.
- (Optional) Stir in 4 ounces of diced green chiles for a spicier bisque.
- Serve hot, garnished with fresh chives or a sprinkle of paprika (optional).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
1g
Fat
67g
Carbs
8g
