SHRIMP, CRAB, & CORN BISQUE – I enjoy soup. Thin, watery soups don’t appeal to me. Thus, the light roux is what really changes everything. This bisque is fantastic if you like seafood!
— 1 lb shrimp
— 8-16 oz lump blue crab meat
— 1 can creamed corn
— 1 can whole kernel corn (drained)
— 1 diced yellow onion
— 1 bunch green onions
— 4 T butter
— 3 T all purpose flour
— 3 cups chicken or shrimp stock
— 2 cups half and half
— 4 oz cream cheese (softened)
— 1 T each of onion and garlic powder
— 2 T or to taste Cajun spices
— 2 tsp liquid crab boil
Melt butter in a Dutch oven or heavy bottomed pot.
Add in onions and sauté until tender (reserve some green onions to garnish).
Sprinkle in flour and stir.
Add in spices and 1/4 of crab meat.
Pour in stock, stir, and bring to a gentle boil.
Add in cream cheese and stir until it melts.
Add in the corn.
Reduce heat and simmer for 10 mins.
Pour in the half & half.
Taste and adjust seasoning.
Toss shrimp in liquid crab boil, then add them into the pot.
Simmer until shrimp are pink.
Gently add in the remaining crab meat.
Simmer on low for 5-7 mins.
Garnish with green onions.