Corn and Crab Bisque

Corn and Crab Bisque

132
TATTOOCHICC 2

"Hearty, creamy, and all around awesome! You can garnish with cheese, if you like, and serve with crusty French bread and a cold beer!"

Ingredients

45 m {{adjustedServings}} servings 219 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 993 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.
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Reviews

132
  1. 166 Ratings

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This is the best soup ever! I'am not one to sit over a stove, so I figured out how to cook it in a crockpot. Throw all ingrediants into a crockpot (I also add parboiled chopped red potatoes) a...

Original review 11/3/05---This was very good! I used canned corn & canned crab (I only had 12 oz. of the lump crab & used a 6 oz. can of fancy white....I didn't care for the fancy white & will m...

Great recipe. I, too, substituted Old Bay Seasoning (1 1/2 tsp) for the cajun seasoning and cayenne pepper, and also added 1/2 tsp ground marjoram. Be sure to thoroughly rinse the lump crabmea...