Corn And Crab Bisque Recipe
Jumbo lump crabmeat and sweet yellow corn in a rich creamy base.
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Ingredients
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Soup Base
Main Ingredients
Method
Preparation
- 1
- 2
Add Garlic
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 3
Make the Roux
Sprinkle the flour over the softened vegetables and stir to combine. Cook for 2-3 minutes to form a roux, stirring constantly.
- 4
Add Broth
Gradually pour in the chicken or vegetable broth while stirring to avoid lumps. Bring the mixture to a simmer.
- 5
Incorporate Cream
Once simmering, stir in the heavy cream, salt, black pepper, and cayenne pepper (if using).
Final Steps
- 6
Add Corn and Crab
Fold in the sweet corn and jumbo lump crabmeat carefully to retain the crab's texture. Allow the bisque to simmer for 10-15 minutes, stirring occasionally.
- 7
Garnish and Serve
Taste and adjust seasoning as needed. Serve hot, garnished with fresh chopped parsley.