Creamy Corn Bisque With Crab And Fresh Basil Recipes

CREAMY CRAB BISQUE

Steps:

• In a large saucepan, saute celery, onion and green pepper in butter until tender. Add the next nine ingredients; mix well. Stir in crab; heat through. Discard the bay leaves. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

CORN AND CRAB BISQUE

Steps:

• Melt the butter over medium heat in a large heavy pot. Add the corn flour and onions and cook, stirring, until lightly browned and smelling of toasted nuts, about 4 minutes. Stir in the sugar, garlic powder, onion powder and black pepper. Immediately add the cream, corn and 4 quarts of water. Let simmer over medium heat, stirring occasionally, until thickened and the corn is cooked and tender, about 40 minutes. Taking care, blend the bisque in batches until smooth. Add the salt and pepper to taste. To serve, divide the crabmeat among 6 bowls and top with the hot bisque (which will lightly cook the crab). Garnish with the green onions.

CORN AND CRAB BISQUE

Steps:

• 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 1 to 2 minutes. Then stir in pureed mixture.
• Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

CRAB BISQUE

Steps:

• In a large saucepan over medium heat, saute celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in the bouillon, cream, crab, mushrooms, basil, garlic powder, 1/4 teaspoon Creole seasoning and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring frequently. Season to taste with remaining Creole seasoning and pepper if desired.

CREAMY SEAFOOD BISQUE

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes., Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.

TOMATO-BASIL CRAB BISQUE

Steps:

• Melt butter in heavy large pot over medium-high heat. Add 3/4 of crabmeat, tomato, 1/3 cup chopped fresh basil, and garlic. Sauté 2 minutes. Whisk in flour; stir 2 minutes. Whisk in clam-tomato juice and next 5 ingredients. Reduce heat to low and simmer until slightly thickened, about 10 minutes. Cool soup slightly.
• Puree soup in batches in blender until smooth. Return soup to pot. Stir in 3/4 cup water and lemon juice; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Divide soup among 6 bowls. Sprinkle with remaining crab and 3 tablespoons basil and serve.

CREAMY CRAB BISQUE (FOR TWO)

Steps:

• Sweat leeks, carrot, celery, and garlic in oil in a Dutch oven or large pot over medium heat until carrot is soft, 8 minutes.
• Add flour and cook for 1 minute.
• Deglaze with wine, simmer until nearly evaporated, then stir in cream, milk, and clam juice.
• Bring to a boil, stirring occasionally, then season with salt, pepper, and Tabasco.
• Off heat, purée mixture with an immersion blender but a standard blender works well too.
• Ladle soup into bowls.
• Top each serving with 1/4 cup crabmeat; garnish with chives.

CREAMY CORN BISQUE WITH CRAB AND FRESH BASIL

Steps:

• Heat olive oil until hot in a big pot (with a lid) set over medium heat.
• Add in corn and leeks; cook/stir constantly, until slightly softened, about 6 minutes.
• Add in garlic, 1 teaspoon salt, and red pepper flakes; cook/stir for 1 minute.
• Add in 4 cups stock; bring mixture to a simmer; decrease heat and cover; cook at a gently simmer until the corn and leeks are very tender, 30 minutes.
• Puree the soup in batches in a food processor, blender, or food mill, and return soup to the pot (or use immersion blender to puree soup in the pot).
• The texture should be slightly chunky, not completely smooth.
• Whisk the half-and-half into the soup, then whisk in the sour cream.
• Taste and season with salt, as needed.
• If the soup is too thick, thin it up with up to ½ cup stock (the soup can be prepared 2 days ahead-cool, cover, and refrigerate; reheat over medium heat; do not let the soup come to a boil).
• To serve, ladle into 4 soup bowls; divide the crabmeat evenly and mound in the center of each serving.
• Garnish each portion with julienned basil and a basil sprig.