Name: Creole Crab and Corn Bisque (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6
Cuisine: Creole
Ingredients: 4 tbsp Butter; 1 Yellow Onion-diced; 2 Celery stalks-diced; 1 Green Bell Pepper-diced; 2 cloves Garlic-minced; 1/4 cup All-purpose flour; 4 cups Chicken broth; 2 cups Heavy cream; 3 cups Frozen corn kernels; 1 pound Lump crab meat-picked over for shells; 1 tbsp Creole seasoning; 1/2 tsp Cayenne pepper; 1/2 tsp Smoked paprika; 2 tbsp Chopped fresh parsley

Recipe tier

A comforting and flavorful bisque featuring sweet corn and lump crab meat, seasoned with classic Creole spices.

Total 1h

Serves 6

Steps 12

Ingredients 16

Base
4 tbsp 60 mL Butter
1 1 medium Yellow Onion-diced
2 2 medium Celery stalks-diced
1 1 medium Green Bell Pepper-diced
2 cloves 6 mL Garlic-minced
cup 30 g All-purpose flour
4 cups 950 mL Chicken broth
2 cups 480 mL Heavy cream
Corn & Crab
3 cups 360 g Frozen corn kernels
1 pound 450 g Lump crab meat-picked over for shells
Seasoning
1 tbsp 15 mL Creole seasoning
tsp 2.5 mL Cayenne pepper
tsp 2.5 mL Smoked paprika
Salt to taste
Black pepper to taste
Garnish
2 tbsp 30 mL Chopped fresh parsley

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Equipment

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Instructions

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In a large pot or Dutch oven, melt all Base Butter over medium heat.
Add all Base Onion, Celery, and Green Bell Pepper and cook until softened, about 5-7 minutes.
Stir in all Base Garlic and cook for 1 minute more.
Whisk in all Base Flour and cook for 2-3 minutes, creating a roux.
Gradually whisk in all Base Chicken broth, ensuring no lumps form.
Bring to a simmer and cook for 10 minutes, stirring occasionally.
Stir in all Corn & Crab Corn and cook for 5 minutes.
Reduce heat to low and stir in all Base Heavy cream.
Gently fold in all Corn & Crab Crab meat.
Season with all Seasoning Creole seasoning, Cayenne pepper, Smoked paprika, Salt, and Black pepper to taste.
Heat through, but do not boil.
Serve hot, garnished with all Garnish Parsley.