How ’bout soup

It’s 400 degrees here, this is our melt your face part of summer. And, baby, it’s hot. So what do I wanna eat? Soup, soup and salad. It’s light, (mostly), filling, and most importantly the boys all like it. So on that note, I thought I would share how I make Corn and Crab Bisque, its not really what I would call a light soup, but we love it. Not to mention its pretty easy to make.

3 TBS of butter

3/4 cup onion, chopped

1 32 oz box of chicken broth

3 tsp garlic

1-2 bay leaves

1/2 – 1 tsp cayenne pepper

1-2 tsp cajun seasoning

1 pkg frozen corn, (fresh corn, 3-4 cobs, cut the corn off)

1/2 cup half and half

2 TBS cornstarch (or flour)

1/2 cup milk

1lbs crab meat, (fresh lump crab meat tastes the best)

Melt butter in a heavy pot, I use my 4 qt pot, dump the chopped onion in cook till tender and clear

Pour in chicken stock

Add all seasonings, bring to a boil

Add corn, lower heat let simmer for a bit, about 10 minutes.

Cull out a cup of the soup, let it cool for about 5 minutes or so. Take that cup and run it through a food processor or blender

Add half and half, set aside

Take your 1/2 cup of milk and add cornstarch (or flour) mix till well blended.

Pour into simmering soup (to thicken) Stir constantly, let cook a few minutes, keep stirring.

Pour in blended mixture

Add crab, lower heat to low, cook until crab is hot.

Serve hot, with crusty bread and a salad.

See, easy enough for a weeknight and it only takes 1/2 hour, 45 minutes to make. You can make it spicy enough to clean your sinuses, just use the whole tsp of cayenne pepper. I have found 1/2 a tsp is enough to give it a bite, but not enough to make you cry. I use whatever Cajon seasoning I have on hand, but I like either Tony Chachere’s or Slap Your Momma’s.

That’s all for now, till next time

Advertisements