The crab meat that was purchased last week was too expensive and too much to make only one thing, so the second half of it went into something we love here and have wanted to try. I made some corn and crab soup.
We had a discussion with Scot Craig on the show about whether this would be a bisque or a chowder and came away with the idea that the differences are subtle. He calls a chowder something that has potatoes, which this did not. And a bisque is a seafood soup made from a strained broth of shellfish. Again, this did not.
So based on the ingredients, I would call this a bastardization of both those things. It still qualifies a soup in that you eat it with a spoon in a bowl. And in its defense, it was quite tasty.
As with most things in New Orleans, it started with “the trinity.” Chopped somewhat finely and sauteed in a dutch oven on medium with a pat of butter, I then added some chopped parsley, some roasted corn off the cob, a smoked poblano and roasted smashed garlic. These things were stirred constantly, the pan deglazed with some chicken stock. (I always keep this around but water would work too. If you had shellfish stock it could be a true bisque.)
Then I added some cream to this and more chicken stock. The crabmeat went in last, and I only stirred this occasionally as it simmered on low to medium heat. Stirring too much would break up the lumps.
This makes a great and pretty hearty meal with some dense crusty country bread for dipping.
Corn and Crab Soup (for four)
½ pint lump crabmeat
2 small ears roasted corn
2 Tbs. butter
½ stalk celery
¼ small yellow onion
½ large bell pepper mix of green and red
1 med smoked poblano pepper (to taste - this is spicy)
⅓ cup chopped parsley (save some for garnish)
3-4 cloves roasted and smashed garlic
1 cup stock (chicken but preferably seafood)
1 cup heavy cream
Sautee “the trinity” in a dutch oven on medium to high heat stirring frequently.
Deglaze the pan with some of the stock. When this is translucent, add poblano, garlic, parsley and corn, stirring occasionally for about five minutes.
Add the stock and cream and reduce heat to a simmer. Add the crab about twenty minutes before serving, stirring it in only once.
When it is the thickness you like, place in bowls and garnish with remaining parsley. Serve with crusty bread for dipping.