How to Make Crab and Corn Bisque

Crab and corn bisque is the perfect comfort food meal and it tastes even better the next day. Serve with hot garlic bread and a fresh green salad.

Things You'll Need

• 3 tbsp. butter
• 1/2 cup finely diced onion
• 1/4 cup finely diced bell pepper
• 1 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1 tsp. black pepper
• 1/2 tsp. cayenne pepper
• 3 tbsp. white wine
• 1 tbsp. sugar
• 1 1/2 cups fresh or frozen corn
• 3/4 cup heavy cream
• 1 cup milk
• 1/2 cup basic seafood stock
• 2 tbsp. clam juice
• 5 tbsp. blonde roux
• 1 cup lump crabmeat
• 4 tbsp. fresh parmesan cheese

Instructions

1. Heat butter in a 2 qt. soup pot. Add onion, bell pepper, thyme, oregano, black pepper, cayenne and white pepper. Stir well. Saute vegetables until they are wilted and onion is transparent.

2. Incorporate wine, sugar and corn starch while stirring until blended.

3. Add cream and bring to a boil, scraping the bottom of the pot to deglaze.

4. Pour in milk, seafood stock and clam juice. Bring to a steady boil.

5. Reduce heat and simmer for about 5 minutes, stirring occasionally.

6. Add blonde roux, a little at a time, whisking until blended. Reduce heat to low simmer and cook for 5 minutes.

7. Remove from heat. Gently fold in crab meat and cheese, being careful not to break up crab meat.

Tips & Warnings

• To make the blonde roux you will add 3 tbsp. of flour to 2 tbsp. of butter. Heat butter in a non-stick skillet until melted, and then whisk in flour. Remove from heat and add to recipe.

• Never substitute margarine for butter.