Corn and Crab Bisque
 
Prep time
Cook time
Total time
 
This bisque is a hearty chowder-like dish that can be either an appetizer portion or main entrée.
Recipe by:
Serves: 4 to 6
Ingredients
  • 6 strips of smoked bacon, chopped
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 1 cup diced bell pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 tablespoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • 1 tablespoon hot sauce
  • 4 cups half and half
  • ½ cup sherry
  • 2 cups fresh-cut corn or canned corn
  • 1 pound fresh Louisiana white lump crabmeat
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons fresh chopped parsley
  • Kosher salt and freshly ground black pepper
  • 1 cup diced green onion tops
Instructions
  1. In a large black iron pot over medium-high heat, add the bacon pieces. Cook until the bacon is browned and remove to a paper towel to drain. Reserve for later use.
  2. Pour off all but 1 tablespoon of bacon grease and return to medium-high heat. Add the onions, celery, and bell pepper and cook until browned. Reduce the heat to low and add the butter and flour to the vegetable mixture. Whisk the flour rapidly until it blends into the butter and begins to cook, about 2 minutes. Add the Cajun seasoning and hot sauce. Add the half and half along with the sherry. Stir until combined. Add the corn and crabmeat along with the thyme and parsley. Stir and let cook at a simmer for 20 minutes until thickened to a bisque-like consistency.
  3. Taste the bisque and add salt and pepper along with more hot sauce if needed.
  4. Ladle into bowls and garnish with a sprinkling of green onion tops along with the reserved bacon pieces. Serve with hot French bread.
Notes
I urge you to use fresh corn off the cob for this soup. A little spice is nice, but let your guests add more if they like. While the sherry is optional, I urge you to try it for a significant flavor boost.
Recipe by Acadiana Table at https://www.acadianatable.com/?p=10746