Best Corn And Crab Bisque Recipes

CORN AND CRAB BISQUE

Steps:

• 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.

CAJUN CORN AND CRAB BISQUE

Steps:

• 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.
• 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.

QUICK N' EASY SHRIMP AND CORN BISQUE WITH OPTIONAL CRAB

Steps:

• Peel and devein shrimp. Place the peelings and heads if you have them, in a stock pot with 4 cups of water to boil and reduce making a stock. In a separate pot saute the fresh seasonings (onions, garlic, red peppers, green onions. When these are soft, add the bag of simply potatoes and 1-2 t crab boil and mash. Saute for apx 10 min til soft. Add Cans of Corn and Cream Corn and saute for apx 5 min until incorporated. Add cans of cream of shrimp soup and incorporate. Next, i may use the hand blender to blend all of the above items. Next add shrimp stock until the consistency of soup and bring to a boil. Add the shrimp and simmer for 5-10 min then add heavy cream. After all ingredients are fully mixed and shrimp are pink add the lump crab meat and season with tonys if necessary until heated and serve with some slivers of green onions on top. ENJOY.

HEALTHIER CORN AND CRAB BISQUE

Steps:

• Sweat the onion, celery, and bell pepper in butter and oil until soft.
• Add garlic toward the end so it doesn't burn.
• Add flour, and cook, stirring constantly, just until it starts to take on a little color.
• Add chicken broth and bring to a boil. (At this point, you can puree with a stick blender if you like a smoother consistency. I like it either way. If you plan to puree, use a yellow bell pepper so the color doesn't go off.).
• Add salt, pepper, and crab boil to taste. (I think Zatarain's has the best flavor for this, but be careful, it is potent stuff. If you can't get crab boil in your area, just use a little cayenne pepper.).
• Add crabmeat, and cook until done.
• Add corn and half and half, heat through.

CORN AND CRAB BISQUE, NEW ORLEANS SCHOOL OF COOKING

Steps:

• In a saute pan, make the blonde roux first. Melt butter on low-medium heat, then add flour and wisk continuosly for about 10 minutes until it starts to turn light blonde color and smells a little 'nutty'. Time may vary; it's more about the color and smell.
• Add roux in a cold stock pot to stop the cooking, and add cold chicken stock and corn. Bring to a boil, stirring occasionally. Reduce to simmer, add fresh garlic and garlic flakes, thyme, and rosemary (if desired). Simmer for 10-12 minutes.
• Add cream, crab, cajun seasoning, crab boil seasoning. Simmer another 10 minutes.
• Add half the green onion, and half the parsley, mix and serve. Garnish with remaining green onion and parsley.
• Optional: can add gouda, cheddar, or blue cheese for little kick!

LOUISIANA CORN AND CRAB BISQUE

Steps:

• In large heavy saucepan heat butter over medium heat.
• Add onion, celery, all of the chopped peppers and garlic.
• Cook for 5 minutes.
• Combine 1/4 cup oil and 1/4 flour in small saucepan and cook over medium heat for approximately 3 minutes (do not brown) and remove from heat.
• Add chicken broth, white wine and thyme to vegetable mixture and bring to a boil.
• Quckly whisk in blond roux (reserved oil and flour mixture) to vegetable mixture.
• Whisk in heavy cream, reduce heat and simmer until cream is blended and beginning to thicken.
• Add salt, white pepper, cayenne pepper, hot sauce and corn.
• Simmer 5 minutes.
• Add lump crabment, parsley and green onions, being very careful not to break up crabmeat.
• Simmer over low heat until heated through, about 5 minutes.

CORN AND CRAB SOUP BISQUE CHOWDER

Steps:

• Sauté pepper and celery in butter until completely softened. While stirring add the flour until dissolved. Add the chicken broth, corn, and crab cooking and stirring for five minutes. Add the milk , cream and potato soup stirring and blending until thoroughly heated throughout.

NEW ORLEAN'S CORN AND CRAB BISQUE (OR SHRIMP)

Steps:

• Melt butter; add corns, celery, bell pepper, onions and garlic- saute for 5-10 minutes.
• Add flour and whisk until white roux is achieved- DO NOT BROWN.
• Add stocks, seafood seasoning and crabboil stirring while adding.
• Bring to a low boil, then simmer and cook for 30 minutes.
• Add heavy cream, green onions and parsley and cook for 5 minutes.
• Add crabmeat and shrimp.
• Season to taste, simmer for 3-5 more minutes.
• You may add cornstarch dissolved in little water if you prefer this thicker.

CAJUN CORN AND CRAB BISQUE

Steps:

• 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.
• 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.

CRAB AND CORN BISQUE

Steps:

• Cut the kernels from the ears of corn and set aside, discard the cobs (you could use frozen but I wouldn't use canned, defrost the frozen corn before adding to the soup Melt the butter in a heavy sauce pan and blend in the flour, cook for about 3 minutes whisking constantly (you are making a light roux) Add the chopped green onions and cook while stirring until the onions soften, 2 minutes or so. Whisk in the hot stock and bring to a boil. Add the half and half and the corn. Add the salt and pepper. Bring to a rolling boil and turn down to a simmer for about 20 minutes or until reduced to about a quart and a half Fold in crab meat season to taste and serve. For a thicker soup I make this hours ahead and allow it to simmer on very low heat for a few hours, stirring occasionally to allow it to thicken You can use shrimp instead of the crab or even clams or oysters. I have used all with good results.

CORN, CRAB AND SHRIMP BISQUE

Steps:

• 1. Slice onion and saute' in the butter until transluscent. 2. Add crab meat and shrimp. Cook until thawed. 3. Add canned soup and corn. 4. Lower heat and stir in Half & Half. 5. Cook slowly on medium heat until heated through, stirring frequently.

CRAB BISQUE WITH AVOCADO, TOMATO AND CORN RELISH

Steps:

• To prepare relish: Combine avocado, corn, tomato, lime juice, salt and pepper in a small bowl; toss to coat. Let stand at room temperature while you prepare the bisque.
• To prepare bisque: Heat oil in a large saucepan over medium heat. Add corn, onion and bell pepper and cook, stirring often, until the onion and pepper have softened, about 5 minutes. Add potato and paprika and cook, stirring often, for 2 minutes. Add sherry and cook, scraping up any browned bits, until the liquid has reduced slightly, about 5 minutes. Add stock (or broth) and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes.
• Working in two batches, puree the vegetable mixture in a blender or food processor. (Use caution when pureeing hot liquids). Return the puree to the saucepan; stir in milk, crab and salt. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Serve each portion of bisque with about 1/4 cup relish; sprinkle with additional paprika, if desired.

CORN AND CRAB BISQUE

Steps:

• Melt 1/4 cup butter in small saucepan over medium-low heat.
• Add flour and cook 2 minutes, stirring constantly(do not brown); remove roux from heat.
• In large heavy pot, melt remaining butter over medium heat.
• Add onions,bell pepper and celery;saute until the onions are tender, about 10 minutes.
• Add garlic and thyme and cook 2 minutes.
• Add wine and simmer until wine is absorbed, about 2 minutes.
• Whisk in roux.
• Add clam juice and corn and bring to boil.
• Simmer until soup thickens, stirring occasionally, about 15 minutes.
• Add cream, worcestershire and cayenne pepper and bring to simmer.
• Stir in crabmeat and green onions.
• Season to taste with salt and pepper.
• Sprinkle with parsley and serve.

CRAB AND CORN BISQUE

Steps:

• Add onion and butter to soup pot and saute.
• Add flour and curry powder.
• Cook for 2 minutes.
• While this is cooking, chop corn in food processor or blender.
• Add corn to onion mixture and cook for 5 minutes.
• Add milk, cream, and salt& pepper (to taste).
• Bring to boil.
• Stir in crab meat.
• Serve hot.

CORN AND "SHE CRAB" BISQUE

Steps:

• 1. Fry bacon, drain on paper towel and crumble, then set aside. Add butter to bacon grease, then add leeks or green onions, celery, onion, garlic, and bell pepper. Saute until onions get translucent.
• 2. Reduce heat to medium-low and as you begin to whisk in the flour, if you see that more fat is needed add a little more butter. Stir oftn to keep from burning and cook for about 5 minutes. Stir in tomato paste, oregano and worcestershire; cook another 5 minutes, stirring often.
• 3. Stir in shrimp and/or chicken stock (4 cups total), crab roe, 1/4 C sherry, salt & pepper, creamed corn, whole kernel corn and bring to a low boil and cook for 30 minutes.
• 4. Reduce heat to low and add crab meat, remaining sherry, and cream. DON'T BOIL. Just before serving, temper the yolks with 2 cups of soup, whisking constantly to keep from cooking the yolks, then add yolks back to the soup. Stir well. Stir in green onion tops and simmer for 10 minutes. Taste for seasoning and adjust as needed.
• 5. This bisque freezes well. *NOTE: Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot. Crawfish tails can be substituted for the crab meat.

CORN AND CRAB BISQUE

Steps:

• In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives.
• Combine all ingredients thoroughly.

AMAZING CRAWFISH, CRAB AND CORN BISQUE!!

Steps:

• Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the flour a tablespoon at a time, stirring constantly with a wooden spoon until blended. Continue stirring to make a light brown roux, 5 to 10 minutes.
• Add the onions, corn, celery, garlic, salt, and cayenne and cook, stirring occasionally, until the onions soften, about 4 minutes. Slowly stir in the stock or water. Add the bay leaves and bring to a boil. Add the milk, cream, and the crab boil, if using. Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes.
• Stir in the crab, crawfish, green onions and both cans of potato soup. Simmer for 5 minutes.
• Remove and discard the bay leaves.
• Ladle into shallow soup cups or bowls and serve hot.
• ENJOY!

CORN AND CRAB BISQUE

Steps:

• 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 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.