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Corn and Crab Bisque

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Corn and Crab Bisque



Ingredients :

  • ¼ cup butter
  • ¾ cup onion
  • chopped
  • 3 (14 ounce) cans chicken broth
  • 3 cloves garlic
  • 2 bay leaves
  • ½ teaspoon cayenne pepper
  • 1 teaspoon Cajun seasoning
  • salt and pepper to taste
  • 4 ears corn
  • kernels cut from cob
  • ½ cup half-and-half
  • 3 tablespoons all-purpose flour
  • ½ cup milk
  • 16 ounces fresh lump crabmeat
  • Methods :

  • Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
  • Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
  • In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
  • Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.
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