Corn & Crab Bisque = Delish!

So we ate at Bob Chinns on Friday and surprisingly was so stuffed that we had leftover king crab. At first we decided to just eat it as leftovers but I remembered we love crab bisque so I looked up a recipe and tried it. The thing I love about online recipes is that people have already tried it and gave their own comments on how they improved it! Takes all the work out of experimenting! =P

This is the recipe that I used.
Corn and Crab Bisque

I read the comments and this is the final recipe I used.

Corn & Crab Bisque

Ingredients

• 1/4 cup butter
• 3/4 cup onion, chopped
• 2 (14 ounce) cans chicken broth
• 1 can Cream of Mushroom
• 3 cloves garlic (was lazy and used 3 overheaping scoops of .5 tsp of minced garlic from the can)
• 2 bay leaves
• 1.5 teaspoon Old Bay Seasoning
• salt and pepper to taste
• 1 can of sweet yellow and white corn kettles (11 oz)
• 1/2 cup heavy whipping cream
• 3 tablespoons all-purpose flour
• 1/2 cup milk
• 2 cans of White Fresh Crab (6 oz each)

Directions

1. Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth & cream of mushroom and bring to a boil. Stir in garlic, bay leaves, Old Bay Seasoning, salt (I only put in a couple pinches), and pepper. Stir corn and half of the crab into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.

2. Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in heavy cream. Puree for 30 to 45 seconds, and set aside.

3. In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.

4. Reduce heat to low, stir in remaining crab meat, and cook until warmed through, about 5 minutes. I roughly shredded the leftover king crab and threw it in. I think it makes a bit difference because it will give the soup a little more texture and flavor. I left a little bit to garnish the soup before serving.

ENJOY! Yum! =D