Corn Bisque With Green Onions Recipes

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CAJUN CORN AND CRAB BISQUE



Cajun Corn and Crab Bisque image

Make and share this Cajun Corn and Crab Bisque recipe from Food.com.

Provided by pammyowl

Categories     Crab

Time 50m

Yield 8 serving(s)

Number Of Ingredients 18

3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
1 large celery, minced
cajun seasoning
1 cup chicken broth
1 1/2 cups frozen corn kernels
1 bay leaf
2 cups milk
2 cups heavy cream
1 teaspoon liquid shrimp and crab boil seasoning
1 lb fresh lump crabmeat
1/4 cup chopped green onion
1/2 teaspoon Worcestershire sauce
salt and black pepper
additional chopped green onion

Steps:

  • Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
  • Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

GREEN-CHILI AND CORN BISQUE



Green-Chili and Corn Bisque image

Provided by Molly O'Neill

Categories     one pot, soups and stews, side dish

Time 25m

Yield 8 servings

Number Of Ingredients 11

6 tablespoons butter
1 small onion, peeled and minced
3 large roasted poblano chilies, peeled, seeded and chopped
2 stems fresh basil
2 stems fresh marjoram
3 1/2 cups fresh corn
1/2 teaspoon sugar
2 cups water
16 large oysters, shucked, juice reserved
1/2 pound wild mushroooms (chanterelle or oyster)
1/4 cup minced chives

Steps:

  • Heat 2 tablespoons butter in a large skillet until hot; add onions and cook slowly over low heat until translucent, about 5 minutes. Add chilies, basil and marjoram, and continue cooking 5 minutes longer, stirring occasionally. Add corn and stir. Add sugar and water, increase heat and bring liquid to a simmer. Add oyster juice, remove herbs and cool.
  • Pour corn mixture into a blender or food processor and puree until smooth, adding more water if too thick. Pass the soup though a fine mesh strainer into a pot over low heat and keep warm.
  • In a saute pan, heat 2 tablespoons butter over medium heat. Add mushrooms and saute until lightly browned, about 5 minutes; set aside. In another saute pan over medium heat, warm the remaining 2 tablespoons butter. Add oysters and cook until barely warm, about 3 minutes. Pour any remaining oyster juice into the soup pot.
  • Pour the soup into 8 warm bowls, arrange oysters and mushrooms in the center of each and garnish with chives.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 178 milligrams, Sugar 6 grams, TransFat 0 grams

CORN BISQUE WITH RED BELL PEPPER AND ROSEMARY



Corn Bisque with Red Bell Pepper and Rosemary image

Categories     Soup/Stew     Milk/Cream     Vegetable     Lunch     Rosemary     Corn     Bell Pepper     Fall     Simmer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 10

Number Of Ingredients 10

4 tablespoons (1/2 stick) butter
2 cups chopped onions
1/2 cup diced carrot
1/2 cup diced celery
7 1/2 cups frozen corn kernels, thawed, drained (about 42 ounces)
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
6 cups chicken stock or canned low-salt chicken broth
1 cup half and half
1 red bell pepper, chopped

Steps:

  • Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add onions, carrot and celery and sauté 3 minutes. Add 5 1/2 cups corn, rosemary and cayenne and sauté 2 minutes. Add stock and bring to boil. Reduce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced, about 30 minutes.
  • Working in batches, purée soup in blender. Return soup to pot. Mix in half and half and remaining 2 cups corn. Season to taste with salt and pepper.
  • Melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat. Add bell pepper and sauté until almost tender, about 5 minutes. Stir bell pepper into soup. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Bring soup to simmer. Ladle into bowls and serve.

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