Corn Crab bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Tbsp * Butter, unsalted10 Grams * All Purpose Flour White 2 stalk, large (11"-12" long) * Celery, raw 8 cup * Water, tap2 tbsp *Better than Boullion Vegetable Base200+Grams *Potato White 1 Large 2 cup *Corn, Fresh, Yellow (Off 2 Cobs) 4 cup * Butternut Squash 8 oz * Fresh lump crab-meat .5 cup * Milk, canned, evaporated
I like to use a Magnalite pot for my soups. They hold the heat even on low burner settings.
Prep:
Cut squash lengthwise (stem to base) using a sturdy knife and strong arm aiming to get both halves even. Scrape out seeds using a metal spoon then rinse (under the tap) to clean. Do not dry. Place both wet halves on microwave dish and cover completely with clear wrap. Microwave for 6-8 min or till very soft all around.
During those 6-8 minutes of squash-cooking time:
Chop the Celery
Dissolve 2 tablespoons bouillon into 8Cups water
Husk, wash and scrape corn off it's cob
Peel and Cube Potato
Once the squash cools enough to handle it you are ready to warm your pot on low heat.
Take each squash half and scoop out the pulp (using that spoon from scooping the seeds) into a separate bowl. mash or whip til smooth. Set aside.
Assemble the ingredients in the pot on the stove :
Melt butter
Add Celery
Stir in Flour
Stir In Broth
Add Potato
Raise heat to Bring to a boil then lower to simmer again.
Add the corn
Add Butternut Squash
Simmer till thickened (about 10 min more or less)
Add Crab-meat
Simmer 5 min more.
Turn off heat. Add milk.
Serving Size: makes 12 8oz servings
Number of Servings: 12
Recipe submitted by SparkPeople user GOCYCLE.
Prep:
Cut squash lengthwise (stem to base) using a sturdy knife and strong arm aiming to get both halves even. Scrape out seeds using a metal spoon then rinse (under the tap) to clean. Do not dry. Place both wet halves on microwave dish and cover completely with clear wrap. Microwave for 6-8 min or till very soft all around.
During those 6-8 minutes of squash-cooking time:
Chop the Celery
Dissolve 2 tablespoons bouillon into 8Cups water
Husk, wash and scrape corn off it's cob
Peel and Cube Potato
Once the squash cools enough to handle it you are ready to warm your pot on low heat.
Take each squash half and scoop out the pulp (using that spoon from scooping the seeds) into a separate bowl. mash or whip til smooth. Set aside.
Assemble the ingredients in the pot on the stove :
Melt butter
Add Celery
Stir in Flour
Stir In Broth
Add Potato
Raise heat to Bring to a boil then lower to simmer again.
Add the corn
Add Butternut Squash
Simmer till thickened (about 10 min more or less)
Add Crab-meat
Simmer 5 min more.
Turn off heat. Add milk.
Serving Size: makes 12 8oz servings
Number of Servings: 12
Recipe submitted by SparkPeople user GOCYCLE.
Nutritional Info Amount Per Serving
- Calories: 137.1
- Total Fat: 6.0 g
- Cholesterol: 14.9 mg
- Sodium: 228.4 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 3.4 g
- Protein: 4.5 g
Member Reviews