Home Made Corn and Crab Bisque

W/W Corn and Crab Bisque Recipe. A comfort food soup with chicken broth base. This easy soup makes a great appetizer, lunch, or dinner.

PREP TIME 15

COOK TIME 30

TOTAL TIME 45

COURSE Soup

CUISINE French

SERVINGS

EQUIPMENT

Soup Pot
Small Bowl
Food Processor

INGREDIENTS

¼ cup butter
¾ cup onion chopped
3 cans (14 oz each) chicken broth
1 tsp Cajun seasoning
½ tsp cayenne pepper
2 bay leaves
salt to taste
black pepper to taste
3 cloves garlic
4 ears corn kernels cut from cob
½ cup half-and-half
½ cup milk
3 tbsp all-purpose flour
16 oz fresh lump crabmeat

INSTRUCTIONS

In a soup pot, add butter.
Over medium heat, melt butter.
Add onion, stir and cook until translucent.
Add in broth. Bring to a boil.
Add Cajun seasoning, cayenne pepper, bay leaves, salt, pepper, garlic and corn. Stir to mix.
Reduce heat to medium-low and simmer for 10 minutes.
Take out 1 cup of the soup and set aside to cool for a few minutes.
In a food processor, add the 1 cup of soup and half-and-half. Puree for 40 seconds. Set aside for later.
In a small mixing bowl, add milk and flour. Stir to mix.
Add slowly stir in to the soup.
Simmer and stir constantly for 2 minutes.
Pour in the pureed soup. Stir to mix
Reduce the heat to low. Add in crab, stir to mix.
Heat soup approx 5 minutes or until heated through.

NOTES

My W/W Points: 6 Blue Plan and 7 Green Plan

6 W/W Freestyle Points and 7 Smart Points

We are not associated with W/W in any way. Double check points on their official calculator.

NUTRITION

Calories: 219kcalCarbohydrates: 20.4gProtein: 14.4gFat: 9.6gSaturated Fat: 5gCholesterol: 59mgSodium: 993mgPotassium: 472mgFiber: 2.4gSugar: 4gCalcium: 69mgIron: 1mg