Corn and Crab Bisque Recipe #105465
This recipe is from my my mother-in-law. Packaged imitation crab meat works the best in this. It is so good. If you are feeling adventurous, add some cooked crawdad tails. MMM tasty!
50 min | 15 min prep
SERVES 8
- 6 tablespoons butter
- 1 cup chopped onion
- 1 cup finely chopped celery
- 1/2 cup flour
- 4 cups chicken broth
- 1 cup diced red potatoes (skin on)
- 2 cups frozen corn
- 2 teaspoons thyme
- 1 teaspoon salt
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 (16 ounce) package imitation crabmeat
- 1/2 lb crawfish tail (cooked and cleaned) (optional)
- 1 cup milk
- 1 cup heavy cream
- 4 tablespoons fresh parsley
- Melt butter in large saucepan and sauté onions and celery until soft.
- Stir in flour and cook 2 minutes.
- Gradually add chicken broth and whisk until smooth.
- Add potatoes, corn, thyme, salt and pepper cover and bring to a boil.
- Simmer until potatoes are done.
- Stir in crab, milk, and heavy cream (crawdads too).
- Heat until hot.
- DO NOT BOIL! (The bisque will curdle if you do).
- Sprinkle with chopped parsley and serve.
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5 stars