Corn and Crab Bisque

10 Min.
15 Min.
4
Ingredients
8
tablespoons unsalted butter
8 tablespoons unsalted butter
½
cup all-purpose flour
½ cup all-purpose flour
1
pound lump crabmeat
1 pound lump crabmeat
2
cups corn kernels
2 cups corn kernels
1
tablespoon The Original “Louisiana” Brand Hot Sauce™
1 tablespoon The Original “Louisiana” Brand Hot Sauce™
1
tablespoon Better Than Bouillon® Roasted Chicken Base, mixed with 2 ½-cups hot water
1 tablespoon Better Than Bouillon® Roasted Chicken Base, mixed with 2 ½-cups hot water
1
cup heavy cream
1 cup heavy cream
½
teaspoon liquid crab boil
½ teaspoon liquid crab boil
1
cup diced green onions
1 cup diced green onions
Directions
  1. Add the butter to a small stockpot over medium high heat and melt. Whisk in the flour and cook for 2 - 3 minutes. Slowly whisk in the Roasted Chicken broth. Add the corn and simmer on low for 10 minutes.
  2. Slowly whisk in the Hot Sauce, heavy cream and liquid crab boil to the pot and simmer for 2 - 3 minutes. Turn off the heat and carefully stir in the crabmeat, try not to break up the crab.
  3. Serve the bisque in large bowl garnished with green onions.
Try this dish with Better Than Bouillon® Reduced Sodium or Organic Roasted Chicken Base

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