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