Nutritional Info

Nutrition Facts

Serving Size 1 (494g)

Calories 508
Calories from Fat 256 (50%)
Amount Per Serving %DIV
Total Fat 28.4g 44%
Saturated Fat 18.1g 91%
Monounsaturated Fat 8.6g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 95.8mg 32%
Sodium 392.7mg 17%
Potassium 915.6mg 19%
Total Carbohydrate 47.4g 16%
Dietary Fiber 8.9g 36%
Sugars 29.7g
Protein 13.6g 27%

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Recipe Description
This is a delightful, soft and luscious soup, easy to prepare and loved by all. It is actually an old Cajun recipe that has newly found its way into many restaurants. The first time I had the soup was at a restaurant and requested the recipe. Since then, I have made it at home and it always seems to come out quite palatable.
Prep time
20 min
Cook time
35 min
Ready In
55 min

Ingredients

Serves Tool

Serves To:USMetric
6   ears fresh corn
1/2 Cup(c)  butter
1/2 Cup(c)  flour
1/2 Bunch(bn)  green onions, chopped
1 Quart(q)  chicken stock
1 Quart(q)  half and half
2 Tablespoon(T)  salt
1/2 Teaspoon(t)  white pepper, ground
1 Pound(lb)  crabmeat

Preparation

Cut the kernels from the ears of corn and set aside. Discard the cobs. Melt the butter in a heavy saucepan and blend in the flour. Cook together for 3 minutes. Add the minced green onions. Cook while stirring until the green onions soften, about 2 minutes. Whisk in the hot stock. Bring to a boil. Add the half and half and the corn. Season with salt and ground white pepper. Bring to a boil and turn down to a simmer for about 20 minutes, or until the liquid is reduced to about 1 1/2 quarts. Carefully fold in the crabmeat, adjust seasoning to taste, heat for just a minute more and serve.

Additional notes

Variations: Shrimp and even oysters make delicious variations to the crab. Crayfish also makes a dynamite bisque in this preparation.

Note: It is important that you use fresh corn if you want the best soup.

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Crab and Corn Bisque
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