Corn & Crab Bisque - 8oz Recipe
Lump crabmeat, corn and green onions in a sweet cream bisque 8 oz.
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Ingredients
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Bisque Base
Main Ingredients
Method
Prepare the Bisque Base
- 1
Melt Butter
In a large pot over medium heat, melt the unsalted butter.
- 2
- 3
Add Flour
Sprinkle the all-purpose flour over the onion mixture, stirring constantly for about 2 minutes to create a roux.
- 4
Add Broth
Gradually whisk in the vegetable broth, ensuring there are no lumps. Bring the mixture to a gentle boil, then reduce heat to low.
- 5
Add Cream
Stir in the heavy cream and let it simmer for about 10 minutes, stirring occasionally.
- 6
Season
Season the bisque with salt and black pepper to taste.
Incorporate Main Ingredients
- 7
Add Corn
Add the corn kernels to the bisque and stir well. Let it cook for an additional 5 minutes.
- 8
Add Crabmeat
Gently fold in the lump crabmeat, being careful not to break it apart too much. Cook for another 2-3 minutes until heated through.
- 9
Garnish and Serve
Ladle the bisque into bowls, garnish with sliced green onions, and serve hot.
