Corn and Crab Bisque
Prep Time: 10 minutes
|
Cook Time: 22 minutes
390 Calories
|
4 Servings
Ingredients
2 tbsp Unsalted Butter
1/2 cup Chopped Yellow Onion
1/2 cup Chopped Celery
3 cups Corn, divided
1 tbsp Old Bay Seasoning
2 Dried Bay Leaves
3 cups Seafood or Chicken Stock
1 cup Heavy Cream
1 lb. Sizzlefish Jumbo Lump Crab, thawed
1 cup Croutons for serving
1/2 cup Chopped Parsley for serving
Directions
Step 1
Melt butter in a Dutch oven over medium heat.
Step 2
Add onion and celery. Sauté 7 minutes stirring regularly, until softened.
Step 3
Stir in 2 cups of corn, old bay seasoning, stock and bay leaves. Bring to a low boil. Boil for 10 minutes.
Step 4
Remove and discard bay leaves. Transfer to a blender and blend until smooth, about 20 seconds. Return to pot and heat on stove over medium-low heat.
Step 5
Whisk in heavy cream. Add remaining corn and half of crab meat. Cook 5 minutes longer.
Step 6
Serve hot topped with remaining crab meat, croutons and fresh parsley.
