Corn And Crab Bisque Recipe New Orleans
If you're a seafood lover and want to try something new, you can't go wrong with a traditional New Orleans Corn and Crab Bisque. This creamy and flavorful soup is made with fresh corn, succulent crab meat, and a combination of spices that will make your taste buds dance with joy. In this article, we'll take a closer look at the Corn and Crab Bisque recipe from New Orleans and show you how to make it at home.
What You'll Need
Before you start cooking, gather all the ingredients you'll need for this recipe. For this delicious Corn and Crab Bisque, you'll need:
- 1 pound of fresh crab meat
- 4 cups of corn kernels (fresh or frozen)
- 1 quart of heavy cream
- 1 quart of whole milk
- 2 sticks of unsalted butter
- 1 cup of chopped onions
- 1 cup of chopped celery
- 1 cup of chopped green bell pepper
- 4 tablespoons of all-purpose flour
- 2 tablespoons of Creole seasoning
- 1 tablespoon of garlic powder
- 2 teaspoons of salt
- 2 teaspoons of black pepper
How to Make Corn and Crab Bisque
Now that you have all the ingredients, let's start cooking! Follow these steps to prepare the best Corn and Crab Bisque you've ever tasted:
- Melt one stick of butter in a large pot over medium heat. Add the onions, celery, and green bell pepper and sauté them for about 10 minutes until they become soft and tender.
- Add the remaining stick of butter to the pot and stir it gently until it melts. Then, add the flour and whisk until it forms a paste. Keep stirring for about 5 minutes until the flour and butter mixture turns golden brown.
- Slowly pour the heavy cream and whole milk into the pot while whisking constantly until the mixture becomes smooth and creamy.
- Add the Creole seasoning, garlic powder, salt, and black pepper and stir until the spices blend evenly into the mixture.
- Add the corn kernels and crab meat to the pot and stir gently until they are well combined with the creamy soup.
- Reduce the heat to low and let the soup simmer for about 30 minutes, stirring occasionally, until it thickens.
- When the soup is ready, remove it from the heat and let it cool for a few minutes. Use a blender or immersion blender to puree the soup until it becomes smooth and silky. If you prefer a chunkier texture, you can skip this step.
- Serve the Corn and Crab Bisque hot and garnish with fresh parsley or chives, if desired.
Conclusion
There you have it, a delicious Corn and Crab Bisque recipe from New Orleans that you can make at home. With fresh crab meat, sweet corn, and a creamy base, this soup is the perfect way to warm up on a chilly day or impress your guests at a dinner party. Give it a try and let us know how it turns out!
