Corn And Crab Bisque
Mar 22, 2024 12:04 PM
This corn and crab bisque is absolutely elegant and flavorful, and is the perfect soup for a dinner party.
This corn and crab bisque is spicy and rich, and the mix of the sweet corn and crab spiced with cayenne is reminiscent of the flavors of Louisiana.
The soup is pretty easy to make. The hardest part is cutting the kernels off the corn cobs. When I tasted this soup after making it, I pretty much jumped up and down. The soup was that good.
Ingredients:
- 8 ears of fresh corn
- 12 1/2 cups cold water
- 3 bay leaves
- 1 tablespoon seafood, shrimp, or lobster base (in lieu of the bouillons/soup bases, you can add crab or shrimp shells to the broth with the corn cobs)
- 1 tablespoon concentrated vegetable bouillon or vegetable base
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cup heavy cream
- 1 pound lump crab meat or a 50/50 mixture of lump and claw meat
- 8 scallions, thinly sliced
- 1/4 teaspoon white pepper
- 1/4 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon of hot sauce, plus more to taste
- salt to taste
Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
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