Try this dish with Better Than Bouillon® Reduced Sodium or Organic Roasted Chicken Base.
Corn and Crab Bisque
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Prep:
10 min. -
Cook:
15 min. -
Serves:
4
Recipes
Recipe tags: chicken base, easy difficulty, main, seafood, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2½ cups | hot water |
| 8 Tbsp | unsalted butter |
| ½ cup | all-purpose flour |
| 2 cups | corn kernels |
| 1 Tbsp | The Original “Louisiana” Brand Hot Sauce™ |
| 1 cup | heavy cream |
| ½ tsp | liquid crab boil |
| 1 lb | lump crabmeat |
| 1 cup | diced green onions |
Directions
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1
Dissolve the Roasted Chicken Base into the hot water. Set aside.
-
2
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.
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3
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.
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4
Serve the bisque in large bowl garnished with green onions.