Dinner · 45 min · cajun

Corn and Crab Bisque

Dinner decisions, handled: Corn and Crab Bisque pairs lump crabmeat with corn kernels for a 45-minute Cajun dinner.

✓ USDA-verified nutrition data

Ingredients

• 12 oz Lump crabmeat
• 3 cups Corn kernels
• 1 Yellow onion
• 1 rib Celery
• 3 cloves Garlic
• 3 tbsp Butter
• 3 tbsp Flour
• 3 cups Seafood stock
• 1 cup Heavy cream
• 1 tbsp Cajun seasoning
• 2 tbsp Sherry
• 2 tbsp Chives

Steps

1. Soften the onion, celery, and garlic in butter over medium heat for 7 minutes. Stir in the flour and cook 3 minutes to a pale roux.
2. Whisk in the seafood stock gradually until smooth, then add the corn and Cajun seasoning. Simmer 15 minutes until the corn is tender.
3. Blend one third of the soup and return it to the pot for body, keeping plenty of texture. Stir in the cream and sherry.
4. Fold in the crabmeat gently and simmer 5 minutes to heat through. Try not to break up the lumps — they are the luxury here.
5. Ladle into warm bowls, finish with chives, and serve with crusty bread for the last spoonfuls.

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