I'll be the first to admit it...I've never made a bisque before. In fact, I don't think I have ever eaten it before either. Heck, this may not even be a true bisque! All I know is that I used ingredients that I had on hand and it was good.
And since I am already sharing everything with you I'll also go ahead and make some more disclaimers:
- I used frozen corn. It's February
- I used a can of crab meat. I'm in the midwest and I'm on a budget. If you are lucky enough to live somewhere with access to fresh crab meat you have a right to holler at me all you want, and then send me some crab meat.
Corn and Crab Bisque
1 medium onion, finely chopped (about 1 cup)
1 medium celery, finely chopped (about 1/4 cup)
3 garlic cloves, minced
1 1/2 cups frozen corn
1/2 cup white wine
Homemade Creole Seasoning, see below
3 tablespoons blond roux
1 cup skim milk
2 cups heavy cream
6 oz lump crab meat
1/2 teaspoon Worcestershire sauce
Put a large saucepan over medium-high heat. Add about a teaspoon of olive oil. Once hot, add the onions, celery, and corn. Add a pinch of salt and about 10 grinds of black pepper. Saute for about 5 minutes or until the veggies are tender. Add the garlic and cook for about 1 minute longer, stirring constantly. Season with about 1/2 to 1 teaspoon of Creole Seasoning (to taste). Add the white wine and let cook down. Add the milk and cream, bring to a boil. Meanwhile make the roux.
For the roux: in a small saucepan over medium heat, melt 1 1/2 tablespoons of butter. Add 1 1/2 tablespoons flour. Stir constantly until the mixture is a medium blond color (about 4-5 minutes).
Once the roux is to the color desired, add that to the large saucepan. Stir to combine and continue to stir as the soup thickens, about a minute or two.
Turn the heat to low and add the crab meat and Worcestershire. Let simmer for 5 minutes.
Check the seasonings and serve with a crusty bread (sourdough works great). Enjoy!
Creole Seasoning (adapted from Emeril's Essence)
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon garlic powder
2 teaspoons onion powder
1 1/2 teaspoons cayenne powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme