Recipes brought to you by the LA SEAFOOD PROMOTION & MARKETING BOARD- find more recipes and Louisiana Seafood Cooking tips at louisianaseafood.com.
Corn & Crab Bisque
1/2 stick of butter
1/2 cup all-purpose flour
1lb crabmeat (claws preferred)
1 12oz pack of frozen corn
16 oz chicken broth
16 oz half & half
8 oz heavy cream
cajun seasoning or salt & white pepper
garlic powder
onion powder
chopped green onions
Over medium heat, melt butter in a stockpot. Slowly stir in flour and make a roux. Continue stirring the roux until about the color of peanut butter. While making roux, heat broth in a separate pot.
When the roux is ready, slowly add in 1/2 warm chicken broth, stirring continuously. Be careful to do this process slowly to avoid the roux separating. Next stir in the heavy cream. Add in the rest of the broth and season to taste.
Check thickness. Use half & half to thicken or additional broth if too thick. This is a personal preference.
Add corn and cook for 15-20 minutes. Continue to stir every few minutes. Continue to use broth or half & half as needed. Add crabmeat and cook for ten minutes.
Serve garnished with green onions.
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