Corn & Crab Bisque Recipe
Jumbo lump crabmeat in a cream soup with white corn
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Ingredients
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Base Ingredients
Corn and Crab Ingredients
Method
Preparation
- 1
Sauté the Vegetables
In a large pot, melt the unsalted butter over medium heat. Add the finely chopped onion and celery, and sauté until they are translucent, about 5-7 minutes.
- 2
Add Garlic
Stir in the minced garlic and cook for an additional minute until fragrant.
- 3
Create the Roux
Sprinkle the all-purpose flour over the sautéed vegetables, stirring constantly for about 2-3 minutes to create a roux. This will help thicken the bisque.
- 4
Add Vegetable Broth
Slowly pour in the vegetable broth while whisking continuously to prevent lumps. Bring the mixture to a simmer.
Cooking the Bisque
- 5
Incorporate Heavy Cream
Once the mixture is simmering, stir in the heavy cream and bring it back to a gentle simmer.
- 6
Add Corn and Seasonings
Add the white corn kernels, jumbo lump crabmeat, Old Bay seasoning, salt, and black pepper. Stir well and let it cook for about 10-15 minutes until heated through.
- 7
Adjust Seasoning
Taste the bisque and adjust the seasoning if necessary, adding more salt or pepper to taste.
