Copeland's Corn And Crab Bisque Recipe
Copeland’s is a well-known Louisiana restaurant chain that has been serving sizzling Cajun and Creole cuisine for over 30 years. One of their signature dishes is the Corn and Crab Bisque, a thick and creamy soup that is bursting with flavor. This dish is perfect for those who want to experience the rich and bold flavors of the Gulf Coast. Whether you are a seasoned cook or an aspiring chef, this recipe is easy to follow and will surely impress your family and friends.
The Ingredients You Will Need:
- 1 lb lump crab meat
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced green bell pepper
- 1 cup fresh or frozen corn kernels
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 6 cups chicken stock
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- 1 tsp dried thyme
- 1 tsp Old Bay seasoning
- Salt and pepper, to taste
- 4 tbsp unsalted butter
Instructions:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onions, celery, and green bell pepper and sauté until the vegetables are soft and translucent, about 8 minutes.
- Add the garlic and cook for another minute.
- Add the flour to the pot and stir constantly for about 4 minutes until it is lightly browned and has a nutty aroma.
- Slowly pour in the chicken stock while whisking the mixture continuously to prevent any lumps.
- Add the corn, thyme, Old Bay seasoning, salt, and pepper. Bring the soup to a simmer, stirring occasionally, for about 15 minutes until it is thick and creamy.
- Add the crab meat and cream and heat through, but do not boil.
- Stir in the parsley and adjust the seasoning to your taste.
Your Copeland's Corn and Crab Bisque is now ready to serve. Garnish with additional parsley, chopped green onions, or croutons. Serve with crusty bread or oyster crackers on the side.
Tips and Tricks:
- When choosing your crab meat, look for "lump" crab meat, which is the highest quality and has large pieces of meat. If you can't find lump crab meat, you can substitute with claw meat or canned crab meat.
- For the best flavor, use fresh corn kernels when possible, but frozen corn will work well too.
- Be sure to stir the soup constantly when adding the flour to prevent lumps from forming. You can also add the flour gradually while whisking to ensure a smooth consistency.
- Feel free to adjust the seasoning to your taste. If you prefer a spicier soup, add more Old Bay seasoning or cayenne pepper.
- To make this recipe even more decadent, add a splash of sherry or cognac to the soup just before serving.
Now that you've learned how to make Copeland's Corn and Crab Bisque, you can bring the flavors of the Gulf Coast to your own kitchen. This soup is perfect for any occasion, from a cozy night at home to a fancy dinner party. So go ahead and give it a try – your taste buds will thank you!