Corn & Crab Bisque
-
Prep
10 min. -
Cook
15 min. -
Serves
4
| 8 Tbsp | unsalted butter |
| ½ cup | all-purpose flour |
| 1 Tbsp | Better Than Bouillon® Roasted Chicken Base, mixed with 2 ½-cups hot water |
| 2 cup | corn kernels |
| 1 Tbsp | Red Rooster Hot Sauce |
| 1 cup | heavy cream |
| ½ tsp | liquid crab boil |
| 1 lb | lump crabmeat |
| 1 cup | diced green onions |
Add the butter to a small stockpot over medium high heat and melt. Whisk in the flour and cook for 2 - 3 minutes. Slowly whisk in the Roasted Chicken broth. Add the corn and simmer on low for 10 minutes.
Slowly whisk in the Hot Sauce, heavy cream and liquid crab boil to the pot and simmer for 2 - 3 minutes. Turn off the heat and carefully stir in the crabmeat, try not to break up the crab.
Serve the bisque in large bowl garnished with green onions.
Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Chicken Base.
Recipe tags: Red Rooster Hot Sauce, easy difficulty, lunch, stovetop
