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Crab & corn bisque recipe?
Posted on 10/15/13 at 12:28 pm
Posted on 10/15/13 at 12:28 pm
Anyone out there has a really good recipe for crab and corn bisque or soup?
Sure would appreciate getting it...and thanks!
Sure would appreciate getting it...and thanks!
2
Posted on 10/15/13 at 12:39 pm to Lutcher Lad
I've used this shrimp/corn soup recipe. You can just substitute crab/shrimp. It is an easy recipe and everyone seems to really like it.
LINK
LINK
Posted on 10/15/13 at 12:44 pm to patnuh
Interesting that this came up.
I went to Apolline in NOLA on Sunday for brunch, and ordered a chilled corn and crab soup.
It was fine but unusual. I found the soup to be so sweet it had a slightly vanilla aftertaste.
Sorry for the hijack, espcially since mine was a soup and not a bisque.
Not my favorite.
I went to Apolline in NOLA on Sunday for brunch, and ordered a chilled corn and crab soup.
It was fine but unusual. I found the soup to be so sweet it had a slightly vanilla aftertaste.
Sorry for the hijack, espcially since mine was a soup and not a bisque.
Not my favorite.
Posted on 10/15/13 at 1:01 pm to Lutcher Lad
Gris Gris has a good one in the recipe thread.
Posted on 10/15/13 at 1:21 pm to LSUballs
It's in the recipe book, now, and it can be easily adjusted to suit your own tastes.
Posted on 10/15/13 at 1:51 pm to Gris Gris
Mine is close to Gris Gris in recipe thread-I will post tomm for you.
Posted on 10/15/13 at 1:55 pm to Gris Gris
Is yours the corn and crab soup?
Posted on 10/15/13 at 4:06 pm to Sherman Klump
Can't pull it up right now, but it's the one that says you can make corn and crab, shrimp and corn or andouille and corn. I call it a bisque. I don't recall how it's listed in the book. I also simmer the corn cobs in the liquids for more flavor and that's in part of the recipe or it's a tip a the end. Can't recall. If you don't find that one, let me know and I'll find it for you in a bit.
Posted on 10/15/13 at 4:58 pm to Sherman Klump
It's on page 36 of the book and I copied and pasted it below.
Corn and Crabmeat (or Crawfish or Shrimp or Andouille) Soup
Makes: About 8 cups with added seafood
1 lb jumbo lump crabmeat (or one pound of crawfish, shrimp or andouille)***
1/4 c butter
2 c chicken stock
seasonings to taste (salt, garlic powder, white and/or red pepper)
1 c fresh yellow corn
1/4 c all purpose flour
2 c half and half (you can use cream if you want it richer or thicker or fat free half and half, if you're trying to cut the fat)
white onions, chopped fine (sorry, I don't measure these. I would imagine I use about 1/4 c minimum)
Cut fresh corn off the cob, but only about half way through the kernels. Then scrape the cobs for milk.
Set aside. ** (I generally microwave each cob for about 1 minute before I cut them. You can't boil this soup too much and it takes a long time for the corn to cook on simmer. You can actually cook the corn all the way if you like. As long as you cut the kernels half way and scrape the cobs, you will have a good corn flavor. I sometimes put the cobs in the liquid and simmer for about 20 minutes before I add the seafood. The scraped cobs add a good bit of flavor. Remove before adding corn kernels and scrapings and seafood. )**
Melt butter in a saucepan, add flour and blend well. Add chicken stock, stirring constantly. Cook until thick and smooth. Stir in half and half, corn, onions and seasonings. Cook over low fire until corn is tender. Add seafood and simmer for about 10 minutes to marry flavors. It's best when made the day before and reheats just fine, though you must be careful of reheating seafood and you may wish to add that after the reheat.
***For Corn and Andouille soup, use 1 lb of andouille. Boil water in a pot large enough to hold the andouille. While the water is boiling, add the whole andouille and turn the heat off. Let the andouille sit for about 15 minutes to release some of the grease. Drain and chop the andouille. Follow the recipe directions the same way as you would for the seafood.
***For shrimp, you may want more than a pound since the shells take up a bit of the weight. If you're shrimp are large, you may which to cut them in chunks***
Corn and Crabmeat (or Crawfish or Shrimp or Andouille) Soup
Makes: About 8 cups with added seafood
1 lb jumbo lump crabmeat (or one pound of crawfish, shrimp or andouille)***
1/4 c butter
2 c chicken stock
seasonings to taste (salt, garlic powder, white and/or red pepper)
1 c fresh yellow corn
1/4 c all purpose flour
2 c half and half (you can use cream if you want it richer or thicker or fat free half and half, if you're trying to cut the fat)
white onions, chopped fine (sorry, I don't measure these. I would imagine I use about 1/4 c minimum)
Cut fresh corn off the cob, but only about half way through the kernels. Then scrape the cobs for milk.
Set aside. ** (I generally microwave each cob for about 1 minute before I cut them. You can't boil this soup too much and it takes a long time for the corn to cook on simmer. You can actually cook the corn all the way if you like. As long as you cut the kernels half way and scrape the cobs, you will have a good corn flavor. I sometimes put the cobs in the liquid and simmer for about 20 minutes before I add the seafood. The scraped cobs add a good bit of flavor. Remove before adding corn kernels and scrapings and seafood. )**
Melt butter in a saucepan, add flour and blend well. Add chicken stock, stirring constantly. Cook until thick and smooth. Stir in half and half, corn, onions and seasonings. Cook over low fire until corn is tender. Add seafood and simmer for about 10 minutes to marry flavors. It's best when made the day before and reheats just fine, though you must be careful of reheating seafood and you may wish to add that after the reheat.
***For Corn and Andouille soup, use 1 lb of andouille. Boil water in a pot large enough to hold the andouille. While the water is boiling, add the whole andouille and turn the heat off. Let the andouille sit for about 15 minutes to release some of the grease. Drain and chop the andouille. Follow the recipe directions the same way as you would for the seafood.
***For shrimp, you may want more than a pound since the shells take up a bit of the weight. If you're shrimp are large, you may which to cut them in chunks***
Posted on 10/15/13 at 5:14 pm to Gris Gris
That is about what I do, but I never thought to add the cobs to it. I also add green onion when it's almost finished and as a garnish. Cubed potatoes are also good, but that would make it more of a chowder I guess.
Posted on 10/15/13 at 5:18 pm to BrotherEsau
just don't add any "cream of's" DISGUSTING
Posted on 10/15/13 at 5:30 pm to BrotherEsau
I add green onions also. Apparently, I didn't put that in the recipe. Probably because I add green onions to nearly everything.
I don't care for chunky potato soups, but yes, if someone wants to add potatoes to it, it would work just fine. I'd call it a chowder as you say. You can take this recipe and change it easily.
The corn and andouille version is really quite good.
I don't care for chunky potato soups, but yes, if someone wants to add potatoes to it, it would work just fine. I'd call it a chowder as you say. You can take this recipe and change it easily.
The corn and andouille version is really quite good.
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