I’m a sucker for rich and creamy soups. Add seafood to it and I’m sold. This is my take on a recipe for corn crab bisque I got from the New Orleans School of Cooking and it’s truly a keeper. It’s extremely rich so a small bowl with a hunk of good, crusty French bread is all you need. This recipe makes at least 6 servings.
New Orleans Style Corn Crab Bisque
- 1/4 cup flour
- 1/4 cup butter (REAL butter, not margarine)
- 1 quart of cream, half and half, or a combination
- 1 quart chicken stock
- 1 pound crab meat
- 1 bunch green onions, chopped (about 8-10 onions)
- 3 cups frozen corn
- 1 tablespoon Creole seasoning
- black pepper to taste
- Combine cream and stock in large pot and bring to a boil. Reduce heat and simmer while making roux.
- To make the roux, melt butter in skillet over medium heat, add flour and stir constantly until the color of peanut butter or even darker. Do NOT stop stirring. If it burns you must start over again. This will probably take about 10 minutes.
- Add roux to simmering stock/cream mixture, stirring as you add it.
- Add corn, crabmeat and most of the green onion, reserving some for garnish.
- Season to taste with Creole seasoning. I use about a tablespoon of the spicy version but you can start with less and add more if needed to suit your taste.
- Continue to simmer until soup has thickened to your preference.
- Add black pepper to taste.
- Ladle into bowls and garnish with remaining green onions.
Like most soups this is even better the next day. Enjoy it with some crusty French bread and pretend you are in New Orleans.
Note: Real crab meat isn’t available around here so I substitute “imitation crab meat” which I buy at Aldi’s. It’s a blend of Alaska Pollock and King Crab:
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There are various brands of Creole seasoning. I use Tony Chachere’s “More Spice” version:
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