Corn Bisque with Crabmeat
Servings
2Serving size
about 1 1/2 cups with 4 ounces crabmeatThis recipe can be multiplied and divided by 2 and keeps well in the refrigerator.
Ingredients
| 3 tsp. Olive oil |
| 1 small White onions (diced) |
| 1 pepper Jalapeno pepper (seeded and diced) |
| 2 large ear Corn, sweet, white, raw (shuck kernels from cob) |
| 1 cup No salt added vegetable stock (or no salt added chicken or shrimp stock) |
| 3 cup Water |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1/4 cup 2% milk |
| 1 Tbsp. Fresh oregano |
| 8 ounce Crabmeat (pasteurized, not canned) (remove shells carefully) |
| 1 Small Shallots, raw (minced) |
Instructions
Cook, stirring well, for about 5 minutes and add the corn. Cook for another 3 minutes and add the chicken stock, water, 1/8 teaspoon salt and the pepper. Reduce the heat until the soup is simmering and cook for about 20 - 25 minutes until the corn is soft.
Let the soup cool slightly and then use a food processor or blender to puree in batches until smooth. Force the pureed soup through a fine mesh sieve. Discard any of the solids from the sieve.
Return the soup to the pan and add the milk and oregano. Reheat gently over low heat. Let cook for about 10 minutes.
While the soup is heating, place the crabmeat in a bowl and add 2 teaspoons olive oil, 1/8 teaspoon salt and the minced shallot. Fold together.
When ready to serve, place the crab in the bottom of soup bowls and ladle soup into the bowl.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This recipe is really versatile. You can serve it in the summer chilled and it works just as well as an appetizer as it does a main course dish. A light salsa made with tomatoes, olive oil, shallots and basil would make a great garnish for your appetizer. If you can’t find fresh crab, don’t use canned: cooked shrimp or scallops are a fine substitute.