Crab and Corn Bisque
Ingredients
- 1 tbsp olive oil
- 3 tbsp butter unsalted
- 1 cup chopped seasoning (diced onions, celery and green bell pepper)
- 3 cloves garlic minced
- 1/4 cup All Purpose flour
- 1 1/2 cups fresh or frozen corn
- 4-6 small yellow gold potatoes peeled, diced
- 8 oz crab meat
- 4 cups seafood stock or chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 tsp crawfish boil start with 1/2 tsp then use more if you prefer.
- 1/2 tsp liquid crawfish boil optional, use to your discretion
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp Tony's creole seasoning
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 2 bay leaves
- fresh thyme
- salt to taste
For garnish
- green onions to garnish
Instructions
- In a large pot, heat olive oil and butter over medium high heat. Once the butter/oil mixture begins to bubble add in chopped seasoning and diced shallot. Sautè until fragrant. About 4 minutes, then add in minced garlic and sautè for an additional 2 minutes.
- Once the veggies begin to soften, add 2 tbsp of flour. Stir and cook until the veggies are coated and the flour is golden. About 3-5 minutes. Gradually stir in the seafood stock or chicken broth. Mix until smooth. Add in the corn and potatoes.
- Season with crawfish boil seasoning, onion powder, garlic powder, cajun seasoning, smoked paprika, black pepper, 2 bay leaves and salt to taste. Bring to a gentle boil stirring occasionally, scraping the bits at the bottom. Reduce heat to medium low cover and allow to cook until the potatoes are fork tender.
- After 10 minutes, taste and adjust seasonings, if needed. Carefully add in milk and heavy cream And liquid crawfish boil, if desired. Mix wel. Then Add in crab meat. Allow crab to warm for about 3-4 minutes.
- Remove from heat. Ladle soup into bowl. Top with green onions and enjoy.
Notes
Note: Season to taste. If you don't like spicy omit the crawfish boil as it has a kick. If you like spicy use more.