Corn and Crab Bisque
Yield: 6 servings
Cook Time: 25-30 minutes
Tips: White or yellow corn kernels may be used. Canned or frozen corn may be used. If using frozen corn, thaw and drain before adding to soup.
Suggestion: Delicious with a side of bread.
This healthy and delicious Corn and Crab Bisque recipe features lump crab meat,white or yellow corn kernels, diced celery, diced red pepper, diced onions and minced garlic in a light and flavorful stock made with your choice of chicken, seafood or vegetable broth. Tomato juice, milk and freshly squeezed lemon juice are added
to the broth, giving this bisque a beautiful salmon color and flavors that perfectly compliment the crab and vegetables. If you'd like to save some time and effort, you can purchase crab meat that comes in 6 oz. packages in the packaged seafood section of your grocery store, which will eliminate the need to remove any shell pieces from the crab meat. This will slightly reduce the amount of crab meat used with this bisque recipe, but will not make a significant difference. What really makes this bisque complete is the fresh and colorful garnish that's placed on the top of each serving. The garnish is a simple combination of chopped avocado, chopped fresh basil leaves, diced tomatoes, a dash of salt and some freshly squeezed lime juice that are quickly tossed together in a bowl. The garnish adds welcomed flavor, color and texture to each serving, while the lime juice adds a wonderful hint of citrus that really brightens up this crab bisque!
Recipe▼
Ingredients
- Bisque
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 small red pepper, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup tomato juice
- 2 cups chicken, seafood or vegetable stock
- 1 tablespoon lemon juice
- 4 cups canned or frozen corn kernels (white or yellow)
- 2 cups mlk (whole or low-fat)
- 1 lb. lump crab meat, drained, shell pieces removed (or 2 6-oz. bags crab meat)
- dash of salt
- pinch of cayenne pepper or black pepper
- Garnish
- 3 tablespoons chopped fresh basil
- 1 medium tomato, seeded and finely diced
- 1 avocado, chopped
- 2 teaspoon fresh lime juice
- 1 teaspoon olive oil
- dash of salt
Directions
Bisque
Heat a large soup pot over medium heat. Once soup pot is hot, reduce heat to medium-low and add oil, onion, pepper, celery and garlic. Cook, stirring frequently, until vegetables are soft and translucent (about 5-7 minutes). Sprinkle flour over vegetables, then stir until combined. Cook about 2-3 more minutes.
Add tomato juice, chicken (or seafood or vegetable) stock, lemon juice and corn to the soup pot. Stir to combine. Increase heat to medium and cook uncovered for about 10-15 minutes, stirring occasionally.
Reduce heat to medium-low, then add milk and crab. Gently stir to combine. Cook for 4-5 minutes, stirring gently occasionally. Season with salt and cayenne or black pepper to taste. Serve topped with Garnish (recipe follows).
Garnish
Combine basil, tomato, avocado, lime juice, olive oil and salt. Toss, then top individual servings with the Garnish and serve.
