This Copeland’s Corn and Crab Bisque recipe is the best example for farm-to-table vegetables with fresh Gulf seafood dishes of Louisiana. The fresh picks of spring and summer times can be used for the vegetables in the soup and combined with the garden fresh sweet corns with delectable crab meat from Gulf of Mexico.
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How to Make Corn and Crab Bisque:
Recipe for corn and crab bisque requires fresh sweet corns, lots of vegetables, herbs and shrimp, crab meat etc. It’s a thick creamy soup mostly prepared to make ultimate use of shellfish from the ocean.
The flavor comes out of the perfect blend of sea fishes and the fresh vegetable stock. Let’s see what one of Copeland’s copycat recipes requires to make this Corn and Crab Bisque the tastiest.
Ingredients that You Need to Make Copeland’s Corn and Crab Bisque are:
3 quarts heavy whipping cream
16 ounces chicken broth
3 (6-ounce) cans lump crab (or, use as much as you desire)
1 (3.5-ounce) can coconut milk
4 chopped green onions
3 cups baby sweet corn, frozen
1 teaspoon kosher salt
1 tablespoon Old Bay Seasoning
1/4 teaspoon black pepper
1/4 teaspoon Ground Cayenne Red Pepper
Method of preparing Homemade Crab Corn Bisque:
Combine all ingredients thoroughly. Cook on low-medium heat for 2 hours. Keep the temperature on low heat for 2 more hours.
Prepare bowls and pour the bisque soup. Sprinkle some Old Bay seasoning on the Corn and Crab Bisque soup bowl. Top with cream and serve.
If you like some extra spice, then add a little more pepper and cayenne on it. Serve without mingling the ingredients.
The crab and corn pieces will be sitting on the bottom, so it requires a good scooping out the ingredients first in the bowl, and then add more cream.
How to Make Corn and Crab Bisque:
Corn and Crab Bisque is also a very creamy soup offers the flavors and tastes of creamy sea food paired with fresh sweet corn.
This kind of bisque soups were prepared by fishermen using all that they received from the ocean. Let’s make a list of all ingredients we need to prepare this corn and crab bisque.
Ingredients that Need to Make Corn and Crab Bisque:
3 Cups Whole Fresh Corn, Sort Them Out from the Cobs (Keep the Cobs to Use Them in Seafood Stock)
1 Pound Jumbo Lump Crabmeat
1 Cup Butter
1 Cup White Onion, Diced
1 Cup Celery, Diced
½ Cup Red Bell Pepper, Diced
¼ Cup Garlic, Minced
1 Cup Flour
2½ Quarts Seafood Stock (Simmered in a Pot with the Corn Cobs, Scraps of Onion, Celery, Green Onion and Parsley for 30 Minutes)
1 Pint Heavy Whipping Cream
½ Cup Green Onion, Thinly Sliced
½ Cup Parsley, Chopped
Salt and White Pepper, to Taste
Method of Preparing Crab and Corn Bisque Step by Step:
Add butter in the pan. When it starts to melt, add the corn, onion, celery, bell pepper and garlic, and fry until translucent.
Add flour and whisk continuously to make a white roux. Don’t brown it.
Filter the broth out using a mesh strainer. Carefully, pour the sea food stock to the roux, then lower the heat and let simmer for 30 minutes.
Add heavy cream, green onion and parsley.
Cook for 3 more minutes, and then carefully fold in crabmeat keeping them unbroken.
Balance the taste with additional salt and pepper. Enjoy warm with French bread!
Initially this Copeland’s Corn and Crab Bisque Recipe was not a fancy one. It was a fishermen’s dish but it got popularity for its rich creamy flavors of shell fish combined with garden fresh sweet corns and vegetables.
To get the authentic taste of Corn and crab bisque, one can get all fresh ingredients and spent a lot of time making it super yummy broth.
However, the Copeland’s Copycat recipe is easier and ensures the flavors and tastes of crab and corn bisque in simpler way. Let’s not waste a single second and try the recipe!
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