Corn & Crab Bisque

Corn & Crab Bisque

We were on the road again last week. This time in Tyler, Texas. Harris travels there a lot. Nuff said. Tyler’s a cool little town, but there’s no place like home. I used to travel with him frequently in the past and on those occasions we were able to stay in hotels, like Candlewood Suites, where there was a kitchenette. So I’d cook most nights. In Tyler that option doesn’t occur. So Harris will make four different soups—one for each night he’s away—and heat it up on a hot plate. I did likewise. I made crawfish étouffée and chili and some other things and we had home-cooked meals. Add a glass of wine and while not à la maison, at least we were together and didn’t have to eat out every night.

The day before we returned home, I thought I’d pick up some ingredients for an easy supper to make the first night back. We’d be rolling into the yard around 5 p.m. and I didn’t want to have to shop or try to defrost something. I picked up some ingredients for corn and crab bisque and it was great. This easy recipe is gluten free, too! No roux. It’s still silky and lush without being heavy, and the focus is on the star ingredients: corn and crab. As well it should be!

Good Ingredients:

Love this creamed corn.

Best stock ever.

Secret Ingredient:

Just a medium small one is all you need … doesn’t taste potato-y either!

Yield: 4

Author: Louisiana Supper Club

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Corn and Crab Bisque

A lighter, gluten-free take on this classic southern dish.

prep time: 5 Mcook time: 25 Mtotal time: 30 M

ingredients:

• 2 tbsp. butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium Russet potato, peeled and shredded
• Cajun/Creole seasoning to taste
• 16 oz frozen creamed corn
• 4 cups seafood stock
• 1 lb. crabmeat
• ¼ cup green onion tops

instructions:

How to cook Corn and Crab Bisque

1. In a large saucepan, melt butter over medium heat. Add onions and garlics and sauté for 3-4 minutes, do not let brown. Add shredded potato and continue to cook for another 3-4 minutes. Add seasoning and cook for 30 seconds.
2. Add creamed corn and stock and simmer over medium heat for 10-12 minutes. Add crabmeat and simmer for 5-6 minutes until heated through. Do not allow to boil. Taste for seasoning. Garnish with onion tops and serve.

Calories

307

Fat (grams)

8

Carbs (grams)

36

Fiber (grams)

4

Net carbs

32

Protein (grams)

26

Sodium (milligrams)

1

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Created using The Recipes Generator

What’s your go-to meal to prepare on a moment’s notice? Do you have special pantry ingredients for impromptu dishes? Let us know in the comments below! For those of us lucky to live in south Louisiana, even the end of February means we can see spring in the near future. The purple flowers are from our yard this week. Hope you are warm and cozy wherever you are!