Corn and Crab Bisque
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 1⁄4 cup unsalted butter, plus
- 3 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 3 cups onions, chopped
- 1 cup red bell pepper, chopped
- 1 cup celery, chopped
- 6 garlic cloves, minced
- 2 teaspoons dried thyme
- 1⁄2 cup dry white wine
- 6 (8 ounce) bottles clam juice
- 2 cups fresh corn kernels (or 2 c. frozen corn kernels,unthawed)
- 1⁄2 cup heavy cream
- 1 1⁄2 tablespoons Worcestershire sauce
- 1⁄2 teaspoon cayenne pepper
- 1 lb fresh crabmeat
- 3 green onions, thinly sliced
- chopped fresh parsley (garnish)
directions
- 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.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas