Corn And Crab Bisque
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
43
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 tbsps
Unsalted Butter2 cups
Yellow Onion (chopped)1 cup
Sugar2 tsps
Garlic Powder2 tsps
Onion Powder2 tbsps
Salt1 cup
Green Onion (chopped)Directions:
1
Melt the butter over medium heat in a large heavy pot
2
Add the corn flour and onions and cook, stirring, until lightly browned and smelling of toasted nuts, about 4 minutes
3
Stir in the sugar, garlic powder, onion powder and black pepper
4
Immediately add the cream, corn and 4 quarts of water
5
Let simmer over medium heat, stirring occasionally, until thickened and the corn is cooked and tender, about 40 minutes
6
Taking care, blend the bisque in batches until smooth
7
Add the salt and pepper to taste
8
To serve, divide the crabmeat among 6 bowls and top with the hot bisque (which will lightly cook the crab)
9
Garnish with the green onions