Kellymacs Corn And Crab Bisque Recipes

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.

CORN AND CRAB BISQUE

Steps:

• In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives.
• Combine all ingredients thoroughly.

CAJUN CORN AND CRAB BISQUE

Steps:

• Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
• Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

CORN AND CRAB BISQUE

Steps:

• Melt butter in large saucepan and sauté onions and celery until soft.
• Stir in flour and cook 2 minutes.
• Gradually add chicken broth and whisk until smooth.
• Add potatoes, corn, thyme, salt and pepper cover and bring to a boil.
• Simmer until potatoes are done.
• Stir in crab, milk, and heavy cream (crawdads too).
• Heat until hot.
• DO NOT BOIL! (The bisque will curdle if you do).
• Sprinkle with chopped parsley and serve.

KELLYMAC'S CORN AND CRAB BISQUE

Steps:

• Melt butter in a large stock pot over medium high heat.
• Add onions and garlic and cook until clear and soft, about 12 minutes.
• Add in seafood stock, white wine, and cooking sherry. Lower heat to medium.
• Bring to a boil and add flour, worcestershire sauce, bay leaves, paprika, thyme, and hot sauce. Stir well.
• Add in crab meat, cover and allow to boil for 15 minutes.
• Remove bay leaves then blend soup in blender or with an immersion blender until smooth and creamy.
• Transfer back to pot (if using a normal blender) and add in frozen corn.
• Lower heat to medium-low, add in heavy cream and allow to heat through, stirring constantly. Approximately 10 minutes.