Crab and Corn Bisque
Make this luxurious crab and corn bisque in just 20 minutes. Made withtinned crab and corn, this recipe is so simple and delicious.
Equipment
- Large saucepan
- Blender or immersion blender
- sharp knife
- cutting board
- wooden spoon
Ingredients
- 25 g butter
- 1 shallot
- 200 g sweetcorn canned or frozen, drained
- 290 g crab 2 tins white meat, drained
- ¼ teaspoon cayenne pepper or to taste
- 25 g flour plain or all purpose
- 300 ml semi skimmed milk
- 700 ml fish stock
- 2 tablespoon chives
- sea salt to taste
- black pepper to taste
Instructions
- Peel the shallot and chop finely along with the chives.
- Melt the butter in a large saucepan over a medium heat.
- Add the chopped shallot and cook for about 3 minutes, stirring regularly, until the shallot is translucent.
- If you are using frozen corn, add it to the pan and cook for a minute stirring.
- Next, add the flour and stir for a minute to combine.
- Gradually add the milk, stirring, (add drained tinned sweetcorn if you are using at this point), as the mixture comes to a simmer and thickens.
- Remove from the heat.
- Put the mixture into a blender or use an immersion blender to blend the soup.
- Stir in the stock and bring back to a simmer.
- Add the cayenne, chives and crab and stir gently to combine.
- Heat for a further minute and serve.
- Serve as it is or with a drizzle of cream and a sprinkling of extra chives and cayenne pepper.
Nutrition
Calories: 197kcalCarbohydrates: 20gProtein: 12gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 27mgSodium: 809mgPotassium: 468mgFiber: 1gSugar: 8gVitamin A: 455IUVitamin C: 6mgCalcium: 160mgIron: 1mg
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