Can I use fresh or frozen corn instead of canned?

Yes you can. If you want to use frozen corn, defrost the bag first in the microwave or in a bowl of water and drain well.

How can I thicken the crab and corn soup without using cornstarch?

For a lightened up version, or if just prefer not using a thickener, you can try thickening it by pureeing. Let the bisque cool for 5-10 minutes. Use an immersion blender to slowly puree' the vegetables and clams. Only puree' some of the soup or you will lose the larger pieces and chunkier texture. You can also use a regular blender and carefully puree' 1-2 cups as well. Cool soup first and make sure to hold down the blender's lid as you puree.

What can I add to the bisque to give it more flavor?

For a bit more of a spicy flavor, add a pinch of cayenne, red pepper flakes or smoked paprika. And any of these can be substituted for the hot sauce. You can also add a teaspoon of a cajun seasoning blend.

What is the difference between soup and bisque?

Soup is much more varied in the ingredients. It may have all types of proteins such as beef, chicken or beans. The main difference is that bisques are usually seafood based with a broth thickened with cream. And it may also be thickened by pureeing the vegetables and seafood.

Corn and Crab Bisque ⋆

Description

This corn and crab bisque is a rich and hearty soup with a smooth and creamy broth. It is a savory and filling meal with a variety of vegetables and delicate crabmeat.

Ingredients

Units Scale

6 slices of bacon, cooked and crumbled into pieces
2 tablespoons butter
1 16 ounce can of whole kernel corn, drained
2 garlic cloves, finely chopped
1 medium onion, finely chopped
1/2 cup roasted red peppers, chopped *
4 cups seafood stock *
2 teaspoons celery salt
2 teaspoons Old Bay seasoning
1 teaspoon hot sauce *
1 teaspoon dried thyme
2 Bay leaves
1 teaspoon salt
1 teaspoon black or white pepper
8 ounce container of lump crabmeat, drained
6 ounce can crabmeat, drained
1 cup heavy cream
1 tablespoon cornstarch, all purpose flour or Arrowroot powder

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Instructions

In a Dutch oven or large pot, cook bacon over medium heat until crisp. Remove bacon to plate. Leave 2 tablespoons of the drippings in the pot.
Melt butter in the pot and cook the onions until golden brown, about 2-3 minutes.
Add the sweet corn, roasted red pepper, garlic, bacon and all seasonings except bay leaf. Cook for 2 minutes on a low boil.
Add the seafood stock and bring to a boil.
Reduce the bisque to a simmer on low heat. Simmer for 30 minutes
Combine milk or heavy cream and cornstarch or Arrowroot powder in a cup. Stir well.
Add the cream mixture to the bisque and stir to mix in. Let the soup simmer for 5 minutes, stirring as it thickens.
Add crabmeat and bay leaves. Stir for 2 minutes to heat through.
Remove Bay leaves before serving.

Notes

*If you can't get seafood stock, use vegetable broth or chicken broth. Add 2 teaspoons of oyster or fish sauce for some extra flavor.

* Instead of roasted red peppers, you can finely dice a red bell pepper and cook it along with the onions.

*You can try 1/2 teaspoon of cayenne pepper or red pepper flakes instead of the hot sauce. Or add some smoked paprika for extra flavor. Taste before adding more.