Corn And Crab Bisque Recipe New Orleans
If you're looking for a warm and hearty soup to enjoy on a cold day, you can't go wrong with a classic Corn and Crab Bisque. This dish is a staple of New Orleans cuisine, and with good reason: it's rich, creamy, and full of delicious Gulf Coast flavors. In this article, we'll take a look at the history of this delicious dish, as well as provide you with a step-by-step recipe to make it yourself.
The History of Corn and Crab Bisque
Corn and Crab Bisque is a dish that has been enjoyed in New Orleans for generations, and its roots go back to the city's earliest days as a port town. The dish was originally a way to make use of the abundant seafood and produce that was available in the region, and it quickly became a favorite of both locals and visitors alike. Over time, the recipe has been refined and perfected into the delicious dish that we know and love today.
The Recipe
Now that you know a little bit about the history of Corn and Crab Bisque, let's take a look at how to make it yourself. Here's what you'll need:
- 1 lb. lump crab meat
- 4 cups fresh corn kernels (about 6 ears) or 4 cups frozen corn kernels
- 4 cups chicken broth
- 2 cups heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 large onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tbsp fresh thyme leaves
- 2 bay leaves
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
Step 1: Cook the Corn
If you're using fresh corn, shuck it and remove the kernels from the cob. If you're using frozen corn, thaw it out. In a large pot, bring the chicken broth to a boil, then add the corn kernels and reduce the heat to a simmer. Cook for about 10 minutes, until the corn is tender. Remove the pot from the heat and set it aside.
Step 2: Make the Roux
In a separate pan, melt the butter over medium heat. Add the flour and stir until the mixture is smooth. Continue stirring for about 5 minutes, until the roux is golden brown. Be careful not to burn it!
Step 3: Add the Vegetables
Add the diced onion, red bell pepper, garlic, thyme, bay leaves, paprika, and cayenne pepper to the pot with the corn and broth. Bring the mixture to a simmer and cook for about 10 minutes, until the vegetables are tender.
Step 4: Add the Roux and Cream
Slowly whisk the roux into the pot with the vegetables and broth. Add the heavy cream and stir until the mixture is smooth. Bring the soup back to a simmer and cook for about 10 minutes, until it has thickened a bit.
Step 5: Add the Crab
Finally, add the lump crab meat to the pot and stir gently. Simmer for another 5 minutes, until the crab is heated through. Remove the bay leaves and season with salt and pepper to taste.
Conclusion
And there you have it: a delicious Corn and Crab Bisque that is sure to warm you up on a chilly evening. This recipe is a classic example of the unique and flavorful cuisine that you can find in New Orleans, and we hope that you'll enjoy making it and savoring every bite. Bon appétit!