How to Make Crab Bisque

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

Things You'll Need

  • 1/4 cup butter
  • 3/4 cup onion, chopped
  • Three (14 ounce) cans chicken broth
  • Three cloves garlic
  • Two bay leaves
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon Cajun seasoning
  • Salt and pepper, to taste
  • Four ears corn, kernels cut from cob
  • 1/2 cup Half-and-Half
  • 3 tablespoons all-purpose flour
  • 1/2 cup milk
  • 16 ounces fresh lump crabmeat
  • 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.

  • 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.

  • In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for one to two minutes. Then stir in pureed mixture.

  • Reduce heat to low, stir in crab meat and cook until warmed through (about 5 minutes).

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